1. Heat the vegetable broth in a small saucepan over medium-low heat. Keep warm.
2. Add the butter to a saute pan over medium heat. Add the diced shallot and cook until translucent (but not browned).
3. Add the garlic and cook an additional minute.
4. Add the pearl barley to the pan and toast for 1-2 minutes.
5. Pour in the white wine and scrape up any brown bits from the bottom. Cook until absorbed.
6. Add a ladle of broth (about ½ cup or 120 ml) to the pan and stir. When the broth has been absorbed (about every 5 minutes), add another ladle. Repeat until the barley is tender (approximately 40-50 minutes). The barley should remain at a simmer (reduce heat if necessary) and you’ll want to give the barley a stir every few minutes.
7. Stir in the squid ink in the last few minutes.
8. Remove the pan from heat and stir in the parmesan. Season with salt to taste.

Seared Chilean Sea Bass

1. Add the oil to a large heavy-bottomed skillet over medium-high heat.
2. Pat the sea bass dry and season with salt and pepper. Add to the pan.
3. Cook until the fish just turns opaque in the center (about 5 minutes) and releases easily from the pan. Flip and cook an additional 4 minutes or until the internal temperature just reaches 135°F (57°C).
4. Serve the sea bass over squid ink barley risotto and squeeze a bit of fresh lemon juice over the top.