Risotto Nero di seppia squid ink risotto

Fry onion in a little oil. When softened, add the squid and cook for 2-3 mins. Add rice, stir and add wine. Cook for a couple of mins until wine has evaporated

Add 3/4 of the stock, chilli, salt, stir and simmer. After about 10 mins, add the squid ink. Stir and simmer for another 10 mins. Add butter towards end of cooking time. Stir well * add rest of stock if needed

Serve with fresh parsley :)