In 2007 I was in Genoa and tasted squid ink spaghetti for the first time on a strong recommendation from my local hosts. Ever since I have always been curious about it, ordering it at every possibility. People think the ink will make the risotto super-fishy but that is not the case. Visually, this is special as no other dish is completely black and there is something mysterious about eating risotto with ink.
Like all Italian dishes, minimal ingredients, an onion, garlic, chilli (optional) and squid. We substituted fish stock for chicken stock and cooked the squid separately with a splash of lemon, adding it to the risotto with about 5 minutes before it was ready. Serve immediately and garnish with fresh parsley.