In a large, deep pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
Add the Arborio rice to the pan and stir well, coating each grain with the oil. Toast the rice for a couple of minutes until it becomes slightly translucent at the edges.
Pour in the white wine and cook until it is absorbed by the rice, stirring continuously.
Begin adding the broth gradually, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding the next. This process will take approximately 18-20 minutes. Keep the heat at a gentle simmer.
After adding about two-thirds of the broth, dissolve the squid ink sachets in a small amount of warm water and add them to the risotto. Stir well to evenly distribute the ink and give the rice its distinctive black color.
Continue adding the remaining broth until the rice reaches a creamy, al dente consistency. The grains should be cooked but still retain a slight firmness in the center.
If desired, stir in the heavy cream to enhance the creaminess of the risotto. Season with salt and freshly ground black pepper to taste. Keep in mind that the squid ink already adds a unique flavor, so adjust the seasoning accordingly.
Remove the pan from heat and stir in the grated Parmesan cheese. The cheese will melt and further enrich the risotto's creaminess.
Let the risotto rest for a couple of minutes to allow the flavors to meld together. During this time, you can cover the pan to keep it warm.
Serve the Risotto al Nero di Seppia in individual plates or bowls, garnished with freshly chopped parsley. The vibrant black color of the risotto makes for an impressive presentation.
Enjoy this delicious and visually striking dish that showcases the unique flavors of squid ink!