Method

• 1.
  For the gremolata, chop all ingredients on a chopping board until combined. Set aside.
• 2.
  Cut open each squid hood, then using a sharp knife, score the inside in a diamond pattern and cut into 4cm pieces.
• 3.
  Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to low and add the squid ink. Keep warm.
• 4.
  Melt the butter in a large heavy-based frypan over medium-high heat. Cook onion for 4 minutes or until soft, but not coloured. Add the garlic and rice, and cook, stirring to coat the rice, for 1 minute or until fragrant. Add the white wine and cook, stirring, for 2 minutes or until evaporated.

• 5.
  Add the stock, 1 ladle at a time, stirring and allowing the stock to be absorbed before adding the next, until all the stock is used. Cook, stirring constantly, for 25-30 minutes until the rice is al dente. Season to taste. Cover the pan with a lid and remove from heat.
• 6.
  Toss the squid with the olive oil and season. Heat a chargrill pan or frypan over high heat. Cook the squid, in batches, for 1-2 minutes until lightly charred and just cooked.
• 7.
  Divide risotto among bowls and top with the squid. Sprinkle with gremolata and serve with lemon wedges.