Hix's Risotto Nero

Need to make this soon, or the Spanish equivalent which I think might be even better.

1 tbsp EVOO

200 gr Carnaroli rice

25 gr squid ink

knob of butter

100 gr squid, roughly diced into 1 cm pieces

1 tblsp chopped parsley

stock

1-1.2 liters fish stock

25 gr squid ink

half glass white wine

1. make the stock by mixing together the ingredients, bring to a boil
2. heat EVOO, add rice and stir on low heat for a minute without allowing to color
3. add remaining squid ink
4. stir slowly, slowly add hot stock ensuring all the liquid is absorbed before adding more
5. when the rice is cooked, add the butter and a little more stock if the risotto seems dry
6. meanwhile, fry the squid in the butter and scatter it over the risotto with the chopped parsley to serve