Squid Risotto

• 1 medium onion, peeled and finely chopped
• 1 tbsp extra virgin olive oil
• tentacles and wings from

Fry the onion in the olive oil in a large, heavy pan until translucent. Chop the squid tentacles and wings, and add these to the pan. They will turn opaque and begin to curl up. Pour in the rice, and stir it until well covered with oil. Bring the wine to the boil, and pour half on the rice. Allow to cook over a fairly high heat, stirring continuously, until the r