Risotto Nero

- 2 tblspoons butter
- 1 onion, finely chopped
-1 large garlic clove, crushed
- 1 cup risotto rice
- 1 cup warmed up dry white wine
- 1 cup warmed up fish stock (see link), or water, with 3 sachets of squid or cuttlefish ink diluted in it
- ½ cup parsley, finely minced
- salt and pepper to taste

- place butter, onion and garlic in frying pan and sauté for 3-4 minutes, stirring
- add rice and salt & pepper, and continue sautéing, stirring and tossing, for 3-4 minutes
- add wine and stir for a minute or two
- add black stock, stir well, bring to a boil, lower heat, cover pot with lid, and simmer until all liquids are absorbed
- right before serving, while rice is still warm, fold in half of parsley
- sprinkle remaining parsley on top