Langoustine Cuttlefish Ink Risotto

Directions

Melt 1 tbs salted butter in Le Crueset. Add 1 1/2 cups of Aquarello or Carnaroli rice. Toast and add 1-1 1/2 tbs tomato paste and 4 tsp Penzey’s seafood bouillon. Make sure the paste has browned a bit to develop flavor, add a little water to prevent burning. This is a place to experiment by adding wine here. We didn’t and used a little lemon juice at the end. Slowly cook rice adding roughly 5 cups of water. Took about 40 minutes. Manage heat. When rice is creamy, drop temperature and add langoustines. Let langoustines gently cook 3-4 minutes. Finish with about 1 to 1 1/4 tbs cuttlefish ink and 1/4 cup grated parmigiano reggiano. Finish with salt (and lemon, if not using wine).