Ingredients

• 25g/1oz unsalted butter
• ½ red onion
• finely sliced
• 1 garlic clove
• finely chopped
• 100g/3½oz risotto rice
• 50ml/2fl oz white wine
• 300ml/10fl oz hot chicken stock
• squid wings and tentacles
• cleaned and trimmed
• salt and freshly ground black pepper
• 1 tbsp chopped chives
• to garnish

Directions

• Melt the butter in a medium saucepan over a medium heat. Add the red onion and garlic and cook for two minutesutes to soften. Do not brown.
• Add the rice and wine and bring to the boil. Reduce the heat and simmer until all the wine has been absorbed.
• Add the stock
• one ladleful at a time
• waiting for each ladleful to be absorbed before adding the next
• until all the stock has been absorbed.
• Add the squid and cook for a further two minutes.
• To serve
• mix well
• season
• to taste
• with salt and freshly ground black pepper and serve in a warmed bowl sprinkled with fresh chopped chives.