Lemon Champagne Risotto

• Bring stock to a near boil in a medium saucepan and then keep at a low simmer.
• Heat olive oil in a large saucepan over medium heat. Add the onion and cook for about 3 minutes until it becomes soft and translucent. Add the rice and cook 3 minutes more, stirring frequently. Add 1 cup of champagne and stir until absorbed.
• Add 1 cup of hot stock to the pan. Let it simmer, stirring frequently to prevent the rice from sticking. Once the stock is absorbed, add another half cup. Continue the process of adding 1/2 cup of stock each time all the liquid absorbs (see notes on how much to stir). This should take about 15 to 20 minutes. The rice should become just tender and creamy. Add the remaining 1/2 cup of champagne. Stir to distribute and then remove the pan from the heat.
• Stir in the butter, parmesan, lemon zest, and lemon juice. Adjust salt and pepper to taste. Top the risotto with the sauteed squid.

Simple Sauteed Squid

• Combined 2 tablespoons olive oil,  salt, lemon zest and juice, and chopped herbs in a bowl. Stir to combine and set aside.
• Heat remaining olive oil in a large skillet. Add garlic cloves and red pepper flakes and stir. Once oil is hot, add the squid tubes and tentacles. Cook over high heat for about 1 minute total turning after 30 seconds. The squid will become opaque and white once it is cooked. Don’t overcook or it will get rubbery – one to two minutes is really all you need.
• Transfer squid to a cutting board. Slice tubes into 1/2 inch rings. Cut tentacles in half. Add squid pieces to herb mixture and toss well to coat.