Wash and trim the vegetables: onion, carrot, and celery.

Place the vegetables in a pot, fill with water, and cook to make the vegetable broth.

Wash and trim the cherry tomatoes, cut them in half, and set aside.

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the calamari. Season with salt and black pepper, and cook for about 10 minutes.

Pour in 1 cup of Prosecco and let it evaporate. Add the cherry tomatoes, season with salt, black pepper, ground ginger, and chopped parsley. Cook for about 10 more minutes.

In another skillet, heat olive oil and finely chopped onion. Sauté until soft, then add the rice and toast for a few minutes.

Deglaze with the remaining Prosecco, then transfer the rice to the skillet with the calamari. Add a ladle of vegetable broth and begin stirring with a wooden spoon.

Continue cooking the risotto, gradually adding more vegetable broth as needed.

Once the risotto is cooked, turn off the heat, remove the skillet from the burner, drizzle with olive oil, add finely chopped parsley and black pepper, and stir to combine.

Plate and serve.