Black risotto in the microwave

Preparation:

Preparation: Clean the cuttlefish keeping the vesicles aside with the ink, wash them, dry them and cut them into thin strips. Put the onion, garlic, tomato and parsley in the bowl. Stir, cover and cook for 2 minutes at 600 W. Add the cuttlefish, stir and cook covered for 7 minutes. Also add the rice, cuttlefish ink, wine and 70 cl of boiling water; mix and cook for 15 minutes covered at 600 W. Season with salt and pepper, a little parsley and leave to rest for 2 minutes.