To prepare the squid: remove the head and the tentacles from the body of the squid. Remove the cartilage from the body pouch and peel off the outer skin. Wash the squid body and then dry well.
Peel and finely dice the onion. Grate the parmesan. Cut the squid into rings.
In a large saucepan, sweat the onion with a knob of butter. Add the garlic and cook for one minute before adding the rice. Once the rice is transparent, add the white wine and reduce. Add the water a ladleful at a time, allowing each ladleful to be absorbed before adding more. Repeat until all of the water has been absorbed and the rice is al dente.
Roll the calamari in flour and season with salt and pepper. Heat a frying pan to hot, add olive oil and then cook the calamari for 2 minutes. Remove from the pan and place on kitchen paper to absorb the grease.
Mix the rest of the butter into the risotto and then add the grated parmesan. Check the seasoning and then separate the risotto into 2 equal parts. Mix the squid ink into one of the risotto portions.
Serve the two risottos alongside one another and top with the calamari rings. Finish with a few parmesan shavings.
«Feel free to use stock instead of water when making the risotto.»