Squid tubes that are filled with chorizo and fennel risotto, then baked in tomato sauce. When you take that first bite, you will not regret making this.
Put you stock in a small pot, then place over the smallest stove over the lowest heat, just to keep it warm.
Add your rice, and coat the grains in the oil, then add your white wine.
Once the wine has evaporated, add your stock one ladle at a time, mixing through making sure it evaporates after each addition.
Thread the narrow end of the squid where the smaller hole is with a toothpick.