Mince the onion and garlic. Roughly chop the Italian parsley.

Mix the squid ink paste, canned tomatoes, white wine, and salt in a bowl.

Heat olive oil in a pan over low heat. Add garlic and sauté until fragrant. Add onion and squid, cooking over medium heat until the squid changes color.

Add rice to the pan and stir over low heat until the grains become translucent. Add consomme and water, cover, and simmer for 10 minutes.

Add the squid ink mixture to the pan and stir over low heat until the risotto becomes creamy and thick.