1. Place a large pot over a medium heat. 

2. Drizzle with olive oil and add the onions that are finely chopped. 

3. Cook onions for two minutes until soft then add the rice and stir constantly, for one minute. 

4. Add one ladleful of hot stock and stir until absorbed. 

5. Reduce the heat. 

6. Add the rest of the stock, a ladleful at a time.

7. After five minutes add all the peas into the pot, until the rice has absorbed all the stock. This should take about 16-18 minutes.

8. Once absorbed, remove the pot from the heat. 

9. Add the cheese, lemon juice and season with salt and black pepper.

10. Add the chopped parsley then stir with a large spoon until the risotto is creamy and smooth. 

11. Grate over with the lemon zest, then serve immediately, topping with the black ink ragout and garnish with a slice of lemon 

How to make the ragout

1. Wash and clean the cuttlefish. 

2. Cut in squares.

3. Heat on a medium hob in a saucepan with four spoons of olive oil.

4. Add the garlic crushed, chopped chilli, chopped onion and cook for five minutes. Add the cuttlefish and cook for a further ten minutes. 

5. Pour in the 100 ml of white wine and let the alcohol evaporate, cooking for 3-4 minutes then add the 800 ml of fish stock. 

6. Finally, add the ink and cover, simmer for 30 minutes.