750 ml(3 cups) fish stock60 ml(¼ cup) olive oil1onion, finely chopped1clove of garlic, finely chopped300 gmbaby squid, cleaned, tentacles separated and bodies cut into 1cm-thick slices¼ cup(firmly packed) thinly sliced silverbeet leaves350 gmvialone nano rice, rinsed2 tspsquid ink (see note)250 ml(1 cup) Soave or other Italian dry white wine
Bring fish stock to the boil in a saucepan over medium heat, then reduce heat to low and keep hot. Meanwhile, heat olive oil in a large heavy-based saucepan over low heat. Add onion and garlic and sauté until onion is soft and translucent (8-10 minutes). Add squid and cook until opaque (3-4 minutes). Add silverbeet, season to taste with sea salt and freshly ground black pepper and stir continuously until soft (5-10 minutes). Add rice, squid ink and white wine, cook over medium heat until absorbed (5 minutes), then add 1 cup of hot stock at a time and cook, stirring until stock is absorbed, then continue adding more stock, 1 cup at a time, as stock is absorbed. Cook until al dente (15-25 minutes), adding more water if risotto is too dry, then season to taste and serve immediately.