At this point, it becomes easy again :) Cut the tentacles from the rest, just below the eyes. Get rid of the beak (the mouth/teeth) and wash the whole thing carefully under cold water and cut it into small bits.
At this point, we can prepare the risotto. Chop and mince your onion and garlic and toss them in a cooking pot (I usually use my Le Creuset Dutch oven) where they will gently golden in a table spoon of olive oil.
When nicely golden, add the chopped cephalopod in the pot and let cook for a couple of minutes at medium-high heat while stirring it. Reduce heat and add a couple of glasses of white wine. Simmer in wine for about 5 minutes and add the ink. Properly stir, making sure that the ink has been diluted properly and is distributed well in the pot.
You can now add the rice in. Carefully mix the rice and the calamaro stew and add stock to cover, while you are still on low heat. Remember to regularly stir the rice and to add stock when it gets dry. Keep stirring and adding stock until the rice is cooked to your taste. Add some salt, if you wish, and you are done. You can now enjoy this great dish, sipping some Chardonnay, Chablis or even a Chenin blanc.
Prost and buon appetito!
PS: you can naturally do exactly the same with cuttlefish!