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

Method
1. 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.
2. Add the rice and wine and bring to the boil. Reduce the heat and simmer until all the wine has been absorbed.
3. 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.
4. Add the squid and cook for a further two minutes.
5. 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.