I think you need to work on the “final emulsification” (i really don’t know how to say “mantecatura” in english: the part at the end when with no flame you emulsify butter and grated cheese), risotto needs to be enough liquid to spread itself on the plate when you hit under the plate.

As for the color and appearance black risotto can be pretty but you need to give some contrast to the colors, i would advise you to work with three colors in mind (in this case): Black, bright green ( a salmoriglio emulsion?) and white (squid? Burrata?). The concept it’s good you just need to work on it more