Le Caprice's Risotto Nero

Serves 4

To make the risotto, heat the olive oil in a heavy-bottomed saucepan and fry the onion and garlic for a few minutes until soft.  Add the risotto rice and cook for a few minutes, stirring continuously until the rice is translucent (being careful not to burn it).  Then add the squid ink and cook for another few minutes, still stirring.  Slowly add the stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, again, still stirring.  When the rice is cooked, add the cream and half the butter and a little more stock if needed.  The risotto should be wet but not runny.  When almost ready to serve, cut the squid into small pieces and fry in the remaining butter.  Serve the risotto and place the squid on top.