Black Risotto

• 3/4 pound squid
• 1 small onion, chopped
• 1 clove garlic, minced (green part removed)
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 1 1/2 cups Italian Arborio rice
• 1 cup dry light Italian wine
• 4 to 6 cups hot fish stock
• Coarse salt and freshly ground pepper to taste

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

squid, onion, clove garlic, extravirgin olive oil, unsalted butter, italian arborio rice, italian wine, salt

Taken from cooking.nytimes.com/recipes/4517 (may not work)