Black Risotto cooking directions: Clean the squid or calamari (reserve ink sac). Cut them into stripes.
Saute onion in the oil until translucent. Add the squid or calamari and cook for 15 minutes. Add garlic, parsley, salt (be careful with the salt because stock is salty), wine, pepper and enough water to cover calamari and cook until squid or calamari are soft (squid will take longer time to cook then calamari).
Remove Black Risotto from heat when rice is cooked al dente. Stir in a knob of butter. Cover and let stand for 10 minutes before serving.