SEAFOOD BLACK SQUID INK (Nero Srppia) RISOTTO ENJOY DAN:

         SEAFOOD BLACK SQUID INK (Nero Seppia) RISOTTO by CHEF DAN:

Serves 4 (Sabrina picked this Black Ink up in ITALY)

SEAFOOD RISOTTO:

2 Tablespoons sesame oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1-1/2-cups Royal Italian Superfine Arborio

1 cup white wine

2 tablespoons black squid ink (Nero Seppia)

6 cups vegetables stock or fish stock

2 pounds Penn Cove mussels

1 pound cleaned squid, bodies and tentacles separated but left whole

1 pound shrimp, cleaned

1/2-teaspoon Saffron

Sea salt and Seasoned Pepper Medley

1 bunch of Parsley, chopped

DIRECTIONS:

1.   Heat oil in a saucepan over medium-high heat and when sizzling.

2.   Add onion and garlic, and sauté for 4-5 minutes.

3.   Add rice and saffron mix to coat with the oil and cook 2 minutes.

4.   Raise the heat to high, add the wine and cook until liquid has evaporated.

5.   Place the stock and squid ink anther sauce pan over high-heat.

6.   Stir to combine.

7.   Begin adding the hot squid stock 1-1/2cups at a time until liquid is absorbed.

8.   Continue until the stock is gone and the rice is al dente.

9.   Add the mussels and cook until opened, about 3 minutes.

10.                Add squid, shrimp, cook 1 minute, season with S. &. P.

11.                Remove from heat and stir in the parsley.

ENJOY DAN:                                          PLANT SEEDS & SING SONGS!!