Skin the squid and remove and take out everything, bones etc. Put the ink sacks to one side and wash the squid in ice cold water and dice.
Now heat up the olive oil in a sauce pan and gently fry the onion and garlic, stirring until it turns golden and season to taste. Add the diced squid and then add the glass of red wine. Cook gently on a low heat for around 40 minutes stirring from time to time. Now add the rice to the mix and stir well making sure that the grains are fully covered by the mixture. Adding a ladel of stock at a time, stirring gently until each ladel is absorbed. Add the ink to the stock pan when only a small amount is left and dissolve and continue the process until the rice is cooked. The risotto will be ready after about 30 minutes, I like to add a generous walnut size of butter at the end, its not traditional but it makes the consistency extra creamy! Leave to rest for a couple of minutes, stir well and serve.
Tips
Be generous with the swuid ink - you don’t want a grey risotto
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