This risotto is very popular in Venice, where tiny fresh squid are easily available. It is also Maurizio’s favorite risotto. Don’t be discouraged by cleaning the squid, once you clean one or two you’ll see it is quite easy.

        First clean the squid. Pull the tentacles from the body and put aside. Hold the squid in one hand, and with one finger inside the body pull out the internal piece of cartilage. Rinse the body under cold water inside and out, squeezing out any innards. Slice the body into ½ cm rings. Carefully remove the ink sac from the tentacles and cut out the hard beak. Reserve the ink sacs in a small bowl.

        Over a medium low heat sauté the shallots and parsley in the olive oil and half of the butter. Add the sliced squid and sauté. Add the rice and stir. Cook for about 5 minutes until the rice is opaque and white. Add the wine and fish stock and continue cooking. Cook 5 minutes. Add the ink from one squid and cook gently for 7 to 8 more minutes or until the rice is al dente. The total cooking time is 15 minutes. Add the Parmesan and the rest of the butter. Serve immediately on warm plates.