Delicious recipe of Rice with Nero - Risotto al Nero

Ingredients:
400g (2 and 1/2 cups) of rice, 500g (one pound) of small squids, 500g (one pound) of spinach, 2 cloves of garlic, 2 onions, extra virgin olive oil, salt and pepper, 1 liter (1 qt.) of vegetable broth, half glass of decent white wine.

Preparation:
Clean the squids, remove the bone and the eyes. Put aside, without breaking them, the bags with the black ink and rinse the squids under running water.
Dice the squids to small pieces and throw them in a pan where you have previously set the chopped onions and garlic to gently fry in 5 spoonfulls of extra virgin olive oil.
Gently stir the mix until it resumes boiling, then throw in the pan the spinach that you have previously washed and chopped.
Add salt and pepper to taste and cook at medium-low heat for at least 30 minutes, half covering the pan with a lid.
After 30 minutes add the rice, the white wine and the black ink that you have gently gathered from the bags extracted from the squids. Let the ink soack the rice evenly.

Finish cooking the rice slowly adding the vegetable broth (which should be almost at boiling temperature, not to let cooking change in temperature). Keep adding the broth each time the rice absorbs it, and until the rice is completely cooked.