Squid Risotto

Preparation:

Preparation: Wash the baby squid and cut them into thin strips. Finely chop the onion together with the garlic clove, place the chopped onion in a saucepan, add the oil and let it brown gently. Then add the chopped parsley and, immediately after, the cut squid. Mix them again, let them flavor for a few minutes, then season them with a pinch of salt and a little freshly ground pepper. Wet everything with the wine, in which you will have dissolved the tomato sauce, and let it evaporate gently. Now add the rice, let it soak in the sauce and bring it to the boil until it is al dente, gradually adding a few ladles of boiling broth. Check the flavor of the preparation and, if necessary, add a pinch of salt. Serve the risotto sprinkled with a little chopped parsley.