Heat a heavy bottomed pan and add some olive oil and the shallots and sweat gently for 3-4 minutes, add the chopped garlic and rice and cook for a further 1 minute

Add the white wine and reduce until dry, then ladle in the boiling stock to cover the rice, stirring all the time, continue adding the stock as you go

Cook for 16-18 minutes until slightly al dente

Meanwhile in a non-stick pan, sauté the squid rings and finish with the chopped garlic and parsley

Once the risotto is cooked, remove from the heat and add the butter and grated Orkney cheddar and parsley, check seasoning

Serve in a bowl with squid on top and a sprinkle of cheese