This dish is very reminiscent of caviar.

Ingredients

* 6 C. water
* 4 Tbs. olive oil
* 1 med. onion, chopped
* 1 garlic clove, finely chopped
* 12 oz. calamari, cut into 1/2-inch rings and tentacles halved through the base
* salt
* pepper
* 1 C. dry white wine
* 2 C. medium-grain rice
* 1 Tbs. extra-virgin olive oil

Directions

In a medium saucepan, bring water to a simmer over medium heat. Pour 4 Tbs. oil in a wide heavy saucepan. Add onion and cook over medium heat, stirring, until tender and golden. Should take 10 minutes. Add calamari, and salt and pepper to taste. Cover the pan and cook 10 minutes. Add the wine and cook 1 minute more.

Add the rice and cook until hot, 2 minutes. Add 1/2 C. hot water and stir until liquid is absorbed. Continue adding water 1/2 C. at a time, stirring after each addition. Adjust the heat so that the liquid simmers but rice doesn't stick to the pan. Halfway through cooking, stir in salt to taste.

Use only as much of the water as needed until rice becomes tender, yet firm to the bite and risotto is creamy. When you thnik it's done, taste a few grains. If not red, test again in a minute. Cooking time should be 18-20 minutes. Remove risotto from pan. Stir in olive oil and serve.

Serves 4-6.