Black Risotto (Tintenfischrisotto)

For the risotto nero, clean the squid, remove the ink sacs and save the ink. Cut the squid into strips. Finely slice the garlic and mix with 3 tablespoons of olive oil and lemon juice. Marinate the squid with it and let it marinate for at least 20 minutes. Finely chop the onion and sauté in the remaining olive oil until light. Drain the squid, add and sauté. Add the marinade, white wine and ink and simmer for 20 minutes. Add the rice and mix briefly. Pour in some hot stock and gradually add the remaining stock, stirring constantly, until the risotto is nice and creamy. Season to taste with salt and pepper and finally sprinkle with parsley.

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