Risotto al nero di seppia

Clean the fresh squid thoroughly. Separate the bodies and tentacles. Cut the squid bodies into small rings and the tentacles into bite-sized pieces. Pat dry with paper towels.

Finely mince the Shallots and Garlic.

In a large, heavy-bottomed pan or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the minced Shallots and cook gently until translucent, about 5-7 minutes. Add the minced Garlic and cook for another minute until fragrant, being careful not to brown it.