Bring the chicken stock to a gentle simmer in a pan.
Melt butter in a second pan and sauté the onion, garlic, and chilli flakes until softened.
Stir in the rice and cook until translucent and coated in fat.
Pour in the wine and simmer until reduced by half.
Mix in the squid ink thoroughly.
Add the hot stock one ladle at a time, stirring continuously until absorbed and rice is al dente.
Clean the squid by removing the quill, beak, and skin, then slice the body into rings.
Stir the squid rings into the risotto, season, and remove from heat.
Preheat a griddle pan until hot.
Score the inside of the halved squid bodies and place onto the griddle with the tentacles.
Griddle for 1-2 minutes until cooked and slightly charred.
Toss the grilled squid with lemon zest, parsley, chilli, and olive oil.
Serve the risotto topped with the marinated squid and a drizzle of oil.