Instructions: First prepare the squid by pulling heads away from bodies.

Slice the bodies open and empty them of all the innards.

Dislodge and set aside the small elongated ink sacs (they look silver).

Slice off and discard the upper part of each head keeping the tentacles with a thin collar like stripe on top.

Rinse thoroughly and drain.

Slice everything in long thin strips.

Heat the oil in a medium saucepan and saute the onions until they start to turn light golden.

Add the prepared squid strips turn up the heat and saute for about 10 minutes turni!lg continuously until all the liquid evapourates and the squid starts to stick.

Add the wine with an equal quantity of water and season.

Cover and cook gently for 15 20 minutes until the squid is tender.

Add the ink sacs and cook for 5 more minutes.

For the risotto you need a large wide based saucepan or saute pan.

Fry the shallots and spring onions in the olive oil until they glisten.

Add the rice gradually and stir over a gentle heat until it is coated in the oil.

Add the wine and when it is all absorbed start adding the hot fish stock gradually a ladleful at a time stirring until it is absorbed.

After half an hour add the squid and more seasoning and mix well.

Continue adding the fish stock.

About 5 minutes later start tasting grains of rice.

You may not need all the stock as the rice must be caught at the precise moment when it is tender but its middle still feels a little hard.

It must not be overcooked as it becomes like a sticky ball.

Remove the pan from the heat mix in the fresh herbs and serve immediately.

The black squid risoffo is a landmark of Venetian cuisine and the addition of the ink makes the risotto quite sweet. If you dont like it black however discard the ink sacs. The squid casserole should be prepared in advance. The rice takes about 35-40 minutes and it can be cooked while people are having their first course. It must then be consumed immediately. An absolute must for its taste is the fish stock which can be made from bones and heads.

Serves 6

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