Method:

Prepare the Cuttlefish: Clean the cuttlefish, removing the ink sac (if using fresh) and chopping into small pieces. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.

Cook the Cuttlefish: Add the cuttlefish to the pan and cook until opaque, about 3-5 minutes. Pour in the white wine and allow it to evaporate.

Prepare the Risotto Base: Stir in the rice and cook for 1-2 minutes until it's well coated in the oil. Then, begin adding the stock one ladle at a time, stirring constantly. Allow the stock to absorb before adding more.

Add the Ink: When the rice is halfway cooked (after about 10 minutes), stir in the cuttlefish ink. Continue adding stock and stirring until the rice is creamy and al dente, which should take about 18-20 minutes.

Finish and Serve: Once the risotto is cooked, adjust seasoning with salt and pepper, and stir in a tablespoon of butter for added creaminess. Garnish with fresh parsley before serving.

Variations & Tips:

If cuttlefish isn't available, squid can be used as a substitute.

For a luxurious touch, consider adding a pinch of saffron to the risotto for extra flavor and color.

If you're looking for a dairy-free option, skip the butter and finish with a drizzle of olive oil.

For a spicier kick, a small pinch of chili flakes can be added when sautéing the garlic.