Squid Ink Risotto

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Squid Ink Risotto with Scallops

Recipe:

For the Risotto: Partially cook the squid and scallops in olive oil and set aside. In the same pan, sautee finely chopped shallots and garlic, then add arborio rice and roast the rice until translucent. Add white wine and black squid ink then reduce. Then add the fish stock in increments, stirring constantly and allowing the liquid to absorb fully before adding more. Once cooked, turn the heat off and add the seafood, grated parmesan and butter to make the risotto creamy! Top the dish with seared scallops & squid, lemon juice & zest, chives and parsley.

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