Squid ink risotto

Carefully clean the Fresh squid: separate the bodies from the tentacles, remove the internal quill, eyes, and beak. Reserve the ink sacs intact. Cut the squid bodies into small rings and the tentacles into bite-sized pieces.

Finely chop the Shallots and mince the Garlic.

In a large, heavy-bottomed pot or pan, heat the Extra-virgin olive oil over medium heat. Add the chopped Shallots and cook gently until softened and translucent, about 5 minutes. Add the minced Garlic and cook for another minute until fragrant.