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