Squid ink risotto

Clean the cuttlefishes by removing the bone and eyes. Set the ink bladder aside and wash them properly under running water. Cut them into strips and throw them into a pan with the already browned chopped onion and garlic. Stir for a few minutes and add the chards well cleaned of the ribs and cut them finely. Season them with salt and pepper and cook for about 30 minutes. At this point add the rice and cuttlefish ink and continue cooking adding the necessary broth. Once cooked let it cream a few minutes after sprinkling with grated Parmesan cheese.