Risotto Al Nero (Squid Ink Risotto)

Rice Ingredients

3 tbsp extra virgin olive oil1 large onion (finely diced)1 tbsp garlic (minced)2 cups short grain rice2 tbsp cephalopod ink (diluted in 1 tbsp water)5 cups fish stock (kept warm)1/2 tsp salt (to taste)1/4 tsp freshly ground black pepper (to taste)

Seafood

1 tbsp extra virgin olive oil1 tbsp garlic (minced)1 cup octopus (boiled for 1-2 hrs until tender, depending on size)1 cup prawns1 cup mussels1/2 cup water1/4 tsp salt (to taste)

Garnish

parsley (chopped)chilli flakesextra virgin olive oil

Steps

Heat oil in a saucepan over medium high heat, fry onion until soft & translucent, add garlic & fry for 1 min.Add rice, stir well & cook for 2 mins.Add ink mixture, allow it to evaporate & add 2 cups of stock.Lower heat to medium, cover & simmer for 20 mins.Once moisture has been absorbed by rice, add 1 cup of stock, cook for 10 mins (repeat 2 more times), taste to adjust seasoning & remove from heat.To cook seafood, heat oil in another pan on medium high, add garlic & salt, cook for 1 min.Add prawns, cook for 2 mins, remove & set aside.Add octopus, water & mussels, cook (covered) for 10 mins & add prawns in the last 2 mins.To serve, divide risotto among 4 plates, arrange seafood on top, garnish & enjoy.