Black Risotto with Shrimp and White Wine

Method

1. Sauté garlic in butter until fragrant.
2. Add Arborio rice and toast for 2 minutes.
3. Pour in white wine and stir until absorbed.
4. Gradually add warm stock, stirring constantly until rice is creamy.
5. Stir in cuttlefish ink and cook for 2 minutes.
6. Add shrimp and cook until pink and opaque.
7. Stir in parsley and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve immediately.
10. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.