Melt the butter in a medium saucepan over a medium heat. Add the red onion and garlic and cook for two minutesutes to soften. Do not brown.
Add the rice and wine and bring to the boil. Reduce the heat and simmer until all the wine has been absorbed.
Add the stock, one ladleful at a time, waiting for each ladleful to be absorbed before adding the next, until all the stock has been absorbed.
Add the squid and cook for a further two minutes.
To serve, mix well, season, to taste, with salt and freshly ground black pepper and serve in a warmed bowl sprinkled with fresh chopped chives.