Directions

1. 1. Put 2 tablespoons of the butter in a large deep nonstick skillet and turn the heat to medium. (Allow the remaining butter to soften while you cook.)
2. 2. When it's hot, add the onion and squid and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
3. 3. Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, 2 to 3 minutes. Season with salt and a liberal amount of black pepper, then add the white wine. Stir and let the wine bubble away, then add the squid ink and enough stock or water to cover the rice by about an inch.
4. 4. Bring the pan to a simmer and cook for 15 to 18 minutes, stirring occasionally, until the rice is tender but still al dente.
5. 5. The mixture should be loose but not soupy at this point, if it isn't, add more water or stock by the tablespoonful.
6. 6. Add the shrimp, stir once or twice to distribute them throughout the rice, and turn the heat to high.
7. 7. When they are just cooked through, after 3 or 4 minutes, remove the pan from the heat and stir in the softened butter and Parmesan.
8. 8. Taste and adjust the seasoning, garnish with parsley and serve immediately.