Cook the chorizo in a hot frying pan until the oils release and it becomes crisp.
Add 25g of butter, olive oil, onion, and garlic, then fry until softened.
Stir in the risotto rice and cook until the grains start to turn translucent.
Pour in the wine and simmer until nearly all the liquid has evaporated.
Gradually add chicken stock by the ladleful, stirring until absorbed before adding more.
Add the cauliflower florets during the final five minutes of rice cooking.
Stir in the grated parmesan and season with salt and black pepper.
Sear the squid in a hot pan with the remaining butter for two minutes until golden.
Season the squid with salt, pepper, and a squeeze of lemon juice.
Serve the risotto in bowls topped with the seared squid and fresh cress.