Squid Ink Risotto

I had this in Venice and I thoroughly enjoyed it. Not only that, but when I got back I was thrilled to find out that my host mom had a recipe for this dish. It is truly delicious. 

11 oz. rice
2 lb. squid
1 cup vegetable broth
3 chopped shallots
6 tbs. extra virgin olive oil
3 anchovies 
2 chili peppers
2/3 cup white wine
3 peeled and chopped tomatoes
2 garlic cloves
4 tbs chopped parsley
salt, pepper

1. Clean the squid by removing the outer skin, cutting the back from head to tail and extract the bones. Open the cut and take out the ink bag and remove the innards.
2. Rinse the squid under cold running water and pat dry with paper towels. Cut the tentacles above the eyes and remove the beak, then cut the squid into 1/4 inch strips.
3. Cook the chopped anchovies with 3 tablespoons of oil, add the squid and fry with garlic and chillies. Pour in half of the wine and let it evaporate. Add in 1/4 cups of water and reduce the mix.
4. Cook the rice with the shallots and the remaining oil. Pour the wine and add the broth. When it is half cooked, add the tomatoes and squid ink. Add the squid and then add the parsley, salt and pepper.