Clean the squid, setting aside 2 or 3 of the ink sacks, then cut it into thin strips. Brown one onion and one clove of garlic in oil. Remove garlic when brown, then add the squid. Sauté briskly then add the parsley and the white wine and continue cooking the squid for 15 min. (cooking time depends on squid size and quality) and set aside.
Prepare a battuto with the other onion and 2 tbs. butter. When the onion is soft but not brown, add the ink sacks, stir well and add the rice. Proceed to make the risotto in the usual way. When al dente, remove from fire and add the squid. Salt and pepper to taste and serve.
Note 1:
Parmigiano is not required for this risotto.
Note 2:
If the risotto needs more binding, add 2 tbs. of butter.
