Add 2 tablespoons of Colavita Premium Selection Extra Virgin Olive Oil to a large saucepan. Add ½ cup of the diced onion and season with sea salt. Turn the heat to medium-low and cook the onions until softened and translucent, about 7–10 minutes.

Add the minced garlic and cook, stirring frequently, for 1 more minute. Add the tomato, ¼ cup of white wine, and squid, stirring to combine. Simmer for 10 minutes.

Add the squid/cuttlefish ink and stir well, then continue to simmer for another 7–10 minutes, until the squid is tender. Turn off the heat and set the pan aside.

Heat the remaining olive oil in a medium saucepan over medium heat. Add the remaining onion and cook until softened, about 7–10 minutes. Add the Colavita Arborio rice and stir frequently for 2–3 minutes, until the rice becomes translucent around the edges.

Add the remaining ½ cup of white wine and stir until almost completely evaporated. Add 1 cup of chicken stock and allow to simmer. Stir frequently until the stock is almost absorbed.

Add an additional cup of stock at a time, stirring frequently each time until completely absorbed, until you have 1 cup of stock remaining. The rice should still be a bit firm at this point.

Combine the rice and squid mixture in one pot, and stir well to combine. Bring the heat to medium-low and continue to stir the risotto, tasting frequently, until the rice is cooked to an al dente consistency. If the risotto seems thick, add any of the remaining stock until it’s loose but not soupy.

Remove the pan from the heat and stir in the butter, lemon zest, and chopped parsley. Season to taste with sea salt and black pepper. Serve immediately.