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1
Clean the squid.
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2
Hold the sac with one hand and with the other reach inside and pull away the head and tentacles.
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3
With your fingers, scrape away the dark skin on the outside of the sac under cold running water.
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4
It will come away easily.
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5
Inside the sac is a transparent cartilege; pull this out and discard it.
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6
Thoroughly rinse the inside of the sac.
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7
Cut the tentacles from the head above the eyes.
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8
Remove the ink sac above the eyes and squeeze ink into a container.
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9
Reserve the tentacles and cut them in one-and-a-half-inch pieces.
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10
Cut the squid in rings one-fourth-inch wide.
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11
In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter.
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12
Add the squid and cook until golden, stirring frequently.
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13
Reduce heat, cover and cook for 30 minutes, stirring from time to time.
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14
Add the rice and cook over fairly high heat, stirring constantly, until the grains are opaque.
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15
Pour in the wine, the ink from the squid and stir the rice well to prevent it from sticking to the bottom of the pan.
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16
When the liquid has evaporated, add a ladleful of hot broth.
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17
Repeat this procedure until the rice is almost tender, but firm.
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18
If you run out of stock, add warm water instead.
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19
Turn off the heat, add the butter and season the risotto to taste with salt and pepper.
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20
Serve immediately.
