Black Risotto con Seppiolini (Risotto with Small Cuttlefish)

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1/3 cup olive oil

1 small onion, chopped

1 clove garlic

17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved

Salt and pepper, to taste

1 cup dry white wine

3 cups fish stock

1 1/3 cups vialone nanno rice

2 tablespoons unsalted butter