Ingredients

Steps

• Melt butter in a large pan and fry onion and garlic until softened.
• Stir in rice and cook until translucent.
• Add wine and cook until liquid evaporates.
• Gradually add stock by the ladleful, stirring until absorbed before adding more.
• Add peas during the last 3 minutes of cooking.
• Stir in marjoram, mascarpone, and parmesan, then season and keep warm.
• Season squid and coat with olive oil.
• Cook squid on a hot griddle pan for 2 minutes per side until golden.
• Toss cooked squid with lemon juice and parsley.
• Serve risotto topped with baby squid on four plates.