Place Vegeta Chicken Broth in a pan and bring to a boil. Reduce heat and keep at a simmer.
Fry finely chopped onion in hot olive oil until golden.
Add crushed garlic and chopped cuttlefish.
Sauté about 10 minutes, stirring regularly.
Add in wine, ink and rice. Sauté over low heat. Add hot broth gradually, stirring occasionally. Add salt and pepper to taste, and add hot water if needed.
The risotto is finished when the rice is cooked (but not overcooked).
Serve risotto warm and sprinkled with parmesan cheese, and decorate with chopped parsley or lavender flowers.
If you clean the cuttlefish yourself, be sure to carefully remove the ink sac, as the ink is very important for a delicious risotto. The ink can also be purchased in packets.
Wear thin gloves when cleaning cuttlefish, since the ink is very difficult to wash off.