The technique for black ink risotto recipe is a bit different from the more usual one, in that you don't begin by toasting the rice but rather braising the cuttlefish (or, squid, if you can't find cuttlefish). But before you start cooking, if your mollusk is not pre-cleaned, you will need to clean it, making sure to carefully remove and reserve the ink sacs (see below).

Now, make a soffritto of finely chopped onion and garlic, sautéed in olive oil. When the onion is soft and translucent, add your cuttlefish or squid (one small one or half a large one per person), which you will have chopped into little squares or sliced into thin strips, as you prefer. When the fish has turned opaque, add enough white wine to almost cover the fish and, if you like, a spoonful or two of passata di pomodoro (tomato purée) and/or a bit of peperoncino and/or some finely chopped parsley. Let the whole thing simmer until the fish is just about tender, which should take about 30-45 minutes depending on the type and age of the mollusk you are using. Then add the ink—if you've cleaned the cuttlefish or squid yourself, use the ink from the reserved ink sacs or, if using cleaned squid, about a sachet of store-bought ink per serving—and stir so that it is fully incorporated into the liquid, forming a smooth sort of black ragù.

Add rice, stir to mix well, and simmer until the rice has absorbed the black liquid. Now proceed as you would for any risotto, adding ladlefuls of broth, one at a time, adding more broth only as the previous ladle has been absorbed. Fish or vegetable broth do best, but you can use chicken broth in a pinch, or even water. When the rice is done, remove it from the heat, add some more parsley if you like, and stir it vigorously as you would to mantecare any risotto. Add a dab of butter if you must but do not add grated cheese.

Serve your squid ink risotto hot, topped with a bit of parsley if you like.