Croatian Langoustine and Squid Ink Risotto
For this creamy Croatian risotto, Top Chef winner and Spiaggia executive chef Joe Flamm was inspired by a dish from Gverovic-Orsan, a seafood restaurant on the Adriatic Sea. Squid ink provides dark color and a gentle brininess in this Croatian risotto. Rather than lots of butter and cheese, this risotto relies entirely on stirring to make it creamy, so stay close by as it cooks. You can substitute the langoustines with 8 large shrimp or 4 halved Maine lobster tails, if needed.