Squid Ink Risotto

3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 cups arborio or carnaroli rice
1 cup dry white wine
6 cups shrimp stock, clam stock or vegetable stock
2 tablespoons squid ink
1/2 pound squid, cut into 1/4-inch rings
1/4 cup finely chopped flat leaf parsley
1 lemon, for juice and zesting 
Salt and freshly ground pepper

1. Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft.

2. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated.

3. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente.

4. Add the squid, and juice from one lemon and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste. Zest lemon on the top before serving.