Get cuttlefish from a fishmonger. Ask them to clean it for you and to reserve the ink sac. It is far better to use the ink from the cuttlefish you will prepare than to buy it separately. If you want to get a really black risotto, choose a bigger cuttlefish. Small/baby ones are softer, but they don't have much ink.

Heat oil in a heavy-bottomed pan. Add the onion and sauté until it turns golden and translucent, about 10 minutes. Add minced garlic at the end.

Cut the cuttlefish body into 1.5-cm- (0.5-in-) squares and chop the tentacles into similar pieces. Add them to the pan and simmer for 10 minutes. Pour in the wine and allow it to come to a boil. Season with salt and pepper, then add the rosemary and bay leaf.

When the liquid has reduced, add washed rice and leave it to sop up the rest of the juices. This step is crucial because the rice will catch all the aromas at the beginning. When you have no liquid left, begin adding the stock, little by little, stirring occasionally. It should take about 18-20 minutes to use up all the stock and cook the rice al dente.

Pierce the ink sac and squeeze the contents into a cup. Mix with 1 tbsp of hot water. Then pour into the risotto. Use gloves for this step to avoid staining.

Finally, stir in the tomato paste. Take the rosemary and bay leaf out. Turn the heat off, add butter and leave to stand for 5-10 minutes.

Garnish with parsley. Serve warm, with Parmesan cheese to taste.