1.5l boiling water
1 tbsp extra virgin olive oil
100ml white wine
16g squid ink
30ml full fat cream
Sauté onion and garlic in butter and oil until soft. Add rice and stir to combine.
Add white wine and stir until rice has absorbed.
Add squid and squid ink and stir to combine.
Add a ladleful of boiling water at a time to the rice stirring until it is absorbed, approximately 25 minutes.
Stir through 30ml of cream.
Serve with grated Parmigiano and chopped flat leaf parsley.