Croatian Black Risotto with Seafood

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine or fish broth
• 5 cups warm seafood or chicken broth
• 1 lb cleaned squid, cut into rings
• 12 oz peeled raw shrimp
• 2 tbsp squid ink
• 1 tbsp lemon juice
• 1/4 cup chopped parsley
• Kosher salt and black pepper

Steps

1. Heat oil in a wide skillet. Cook onion until translucent, then add garlic and rice and toast for 1 minute.
2. Add wine and stir until absorbed. Add broth a ladle at a time, stirring regularly until rice is nearly tender, about 18 minutes.
3. Stir in squid ink until the risotto is evenly black and glossy.
4. Add squid and shrimp with a final splash of broth; cook gently until squid is tender and shrimp are opaque and 145°F, 4 to 5 minutes.
5. Stir in lemon juice and parsley; season with salt and pepper.
6. Serve immediately while the risotto is loose and creamy.

Allergen note: Contains fish and shellfish. Wine is optional but may contain sulfites.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.