heat the lemon infused olive oil in a large frying pan

sauté the shallot and garlic, without colouring

add the celery and cook until soft

add the rice and stir until it starts toasting

add the wine and allow the alcohol to burn off, and the rice to absorb the wine

add one ladle of stock and stir until it is absorbed

add a pinch of flaked salt and another ladle of stock

once again stir while it is being absorbed

add another pinch of flaked salt and continue to add a ladle of stock at a time

you don’t need to stir all the time, but make sure you stir often and don’t add another ladle until the stock has been completely absorbed

when you have one ladle of stock left, add the peas and adjust the seasoning and add the herbs

now add the last ladle and check for doneness

at the same time as adding the last ladle of stock, heat the olive oil and 15g butter in a separate pan

add the chilli and the rest of the garlic

flash fry the calamari on a high heat until done

take the risotto of the heat and add 15g butter and mix in thoroughly

remove the chilli from the calamari

top with the calamari, the pan juices and garnish with the rocket