To prepare the squid ink and shrimp risotto, begin by finely chopping the shallot.
Peel and clean the shrimp, then set them aside.
Cut the cleaned cuttlefish into thin strips, leaving the tentacles whole so their curled shape can be used to garnish the risotto.
Rinse and thoroughly dry the parsley, then finely chop it.
In a high-sided, non-stick pan, sauté the shallot with 50 g of the olive oil, stirring frequently.
After 5–6 minutes, once the shallot is well-browned, add the cuttlefish and the shrimp to the pan. Cook over low heat for about 2 minutes, stirring continuously so the seafood does not stick to the bottom.
Remove the shrimp from the pan and set them aside.
Add the rice to the pan and toast it for another 3 minutes, stirring constantly.
Deglaze with the white wine and allow the alcohol to completely evaporate.
Begin adding the hot vegetable broth one ladleful at a time, adding the next only after the previous ladleful has been fully absorbed.
Halfway through the cooking process, stir in the cuttlefish ink.
With 3–4 minutes remaining in the cooking time, adjust the seasoning with salt and black pepper.
Return the shrimp to the pan, stir, remove from the heat, and vigorously beat in (mantecare) the remaining 20 g of olive oil and the grated Pecorino Romano cheese until creamy.
Sprinkle with the chopped parsley and mix thoroughly until completely combined.
Plate the squid ink and shrimp risotto and serve this delicacy immediately.
