![Langoustine and Squid Ink Risotto](https://cdn.statically.io/img/www.foodandwine.com/thmb/d00Z09X8an6q8BZh-tLA5Wtw9bI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Langoustine-and-Squid-Ink-Risotto-FT-recipe0519_0-8d42ea0e2d5547f0b908330ab7fbdd8d.jpg)
Ingredients
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6 cups shrimp or seafood stock
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1 bunch fresh flat-leaf parsley, stems and leaves separated
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6 tablespoons olive oil, divided
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1/2 cup finely chopped yellow onion
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1 tablespoon plus 1 teaspoon finely chopped garlic (about 4 garlic cloves), divided
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2 cups uncooked Arborio rice (about 15 ounces)
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1 cup dry white wine (preferably Croatian Pošip, or substitute off-dry Riesling)
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8 unpeeled medium langoustines (about 2 pounds)
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8 littleneck clams, scrubbed
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1/2 pound cleaned baby squid (tubes and tentacles), rinsed, tubes sliced into thin rings (about 2/3 cup)
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1 tablespoon jarred cuttlefish ink (such as Alma Gourmet)
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1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice, divided
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1/2 teaspoon kosher salt, plus more to taste
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2 tablespoons cold unsalted butter, cut into pieces
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4 lemon wedges, for serving
Directions
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Bring stock and 5 parsley stems to a simmer in a medium saucepan over medium; reduce heat to low, and keep warm. Chop parsley leaves to equal 5 tablespoons; reserve remaining leaves for another use. Place chopped parsley leaves in a small bowl, and set aside.
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Heat 3 tablespoons oil in a large saucepan over medium. Add onion and 1 tablespoon garlic; cook, stirring often, until onion is softened, about 3 minutes. Stir in rice, and cook, stirring often, until grains are almost translucent and have a nutty aroma, about 3 minutes. Increase heat to medium-high. Add wine, and cook, stirring constantly, until wine is absorbed, 2 to 3 minutes.
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Remove and discard parsley stems from warm stock. Add 1/4 cup stock to rice mixture, and cook, stirring often, until almost absorbed. Continue adding 2 to 3 cups stock, 1/4 cup at a time, stirring often, until stock is almost absorbed after each addition and rice is just beginning to soften, about 15 minutes total. Remove from heat, and set aside.
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Heat remaining 3 tablespoons oil in a large skillet over medium-high. Add langoustines and clams; cook, turning occasionally, until langoustines are pink and just cooked, 5 to 7 minutes. Remove and set aside. Continue cooking clams until they open, about 10 minutes, stirring in squid and remaining 1 teaspoon garlic during last minute of cooking time. Remove from heat; discard any unopened clams. Return langoustines to skillet.
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Return rice mixture to heat over medium. Stir in cuttlefish ink, lemon zest, and salt. Continue adding stock, 1/4 cup at a time, stirring often, until stock is almost absorbed after each addition, rice is al dente, and mixture is creamy, 5 to 7 minutes longer. (You may not need all remaining stock.) Remove from heat. Stir in butter, lemon juice, and 3 tablespoons reserved chopped parsley. Season to taste with salt. Divide risotto among 4 bowls, and top evenly with langoustines, clams, squid, and remaining 2 tablespoons chopped parsley. Serve immediately with lemon wedges.
Suggested Pairing
Complex Friulian (or Croatian) white.