Squid Ink Risotto with Shrimp and Green Onion Oil

Directions

1. Squid Ink Risotto
2. In a large, wide pot, sautee the onion and pepper with the tablespoon of olive oil until the onion is transparent, about 5 minutes.
3. Add the 1 cup of arborio rice and toast slightly, 2-3 minutes.
4. Add the seafood stock and squid ink. Stir semi-continuously until all the liquid has been absorbed and you are left with a creamy pot of risotto! NOTE: Almost all risotto recipes will tell you to do 2 things differently than I have. They will tell you that the stock should be warmed alongside the cooking risotto and that you should only add it about 1/2 cup at a time, stirring until absorbed each time. I've made risotto at least 100x and can assure you that this is just added work. Doesn't change the taste or texture. Dump it all in at the beginning and then just keep stirring.

1. Shrimp with Green Onion Oil
2. In a medium frying pan, heat the 1 Tbs of olive oil over medium heat.
3. Season the shrimp with the garlic powder, salt, and pepper. Sautee until cooked through, about 3-4 minutes.
4. Remove the top 1/2 of the green onions and place into a food processor with the 1/2 cup of good olive oil. Add a pinch of salt. Blend until combined.
5. Top each bowl of risotto with a small pile of julienned bell pepper, 3 shrimp, and a heavy drizzle of the onion oil.