Ingredients

Steps

• Melt the butter in a medium saucepan over a medium heat.
• Soften the onion and garlic in the butter for two minutes without browning.
• Add the rice and wine and boil until the liquid is absorbed.
• Gradually stir in the hot stock one ladleful at a time until fully absorbed.
• Add the squid and cook for two minutes.
• Season with salt and pepper and serve garnished with chopped chives.