Risotto with squid ink

1. Sauté the onion, garlic, chilli at a medium high heat in some olive oil for five minutes or until the vegetables are soft.
Add the rice and put the heat on high, stir for a minute or two.
Add the white win and cook till the wine has evaporated.
Add a ladle of stock and the ink and continue to stir. Do not allow the pot to get dry, keep it moist by adding a ladle of stock every few minutes, when a quarter of the stock is left, add the squid and stir in till all the stock is finished or the Rice is Al Dente.
Remove from the heat, stir in some olive oil and the parsley and leave covered for five minutes. Enjoy.