1. First you heat up a pan with some olive oil and sauté chopped onions, garlic and cuttlefish. Season it with salt and pepper and add some fish broth. Let simmer for 10 minutes.
2. After that add the ink and cook until you have a homogenous batch. This is when you add the rice (Arborio is recommended) and cook it for 20 minutes, all the while adding fish broth and white vine.
3. Add a spoon of concentrated tomato paste the last ten minutes, and be sure to taste the risotto before finishing it up.
4. Chop some parsley and add a tablespoon of butter and let it rest for 5 minutes before serving. Although it is quite flavorful all by itself, some people like to sprinkle it with some parmesan cheese.