Procedure for Asparagus

1. Prepare a mixing bowl with ice water for an ice bath.
2. Place a medium sauce pot with salted water on high heat and bring to boil.
3. Cut fibrous portion from asparagus stalks and discard.
4. Cut asparagus into 1 inch pieces and add to boiling water.
5. Boil just until barely tender and quickly strain and plunge into ice bath.
6. Once cooled remove the asparagus and set aside.

Procedure for Shrimps and Squid

1. Prepare your squid by peeling off the skin and cleaning out the head cavity.
2. Rinse and cut into rings and tentacles.
3. Peel shrimp and remove veins from back. In the same sauce pot add your stock, fresh thyme and bay leaves and bring to a simmer.
4. Quickly poach squid in the stock until it is just cooked.
5. Then poach shrimp just until the shrimp curls and turns opaque.

Procedure for Risotto

1. In a large sauté pan add olive oil, onions and garlic on medium heat.
2. Cook until onions are soft then add rice.
3. Cook the rice, stirring constantly until the rice becomes opaque.
4. Add squid ink and stir.
5. If the stock begins to run out, just add water and bring to a simmer.
6. Then add white wine and cook until the smell of alcohol is gone.
7. Add your hot stock, one ladle at a time until the rice is just covered with liquid.
8. Simmer until the liquid begins to dry up, stirring constantly.
9. Repeat until the rice is beginning to soften but still al dente.

Procedure for Assembly

1. Finish by adding butter and stirring in.
2. Season and correct the consistency with extra stock if needed. 
3. Add the seafood and asparagus to the simmering stock just until hot. 
4. Spoon the risotto into a pasta bowl and garnish with seafood and asparagus