4
Bring a pan of water to the boil and pour in the rice. Return to the boil and cook for 5 minutes, then drain and transfer to a tray in the fridge to chill. Once the rice has cooled, transfer it to a pan and heat it with a little of the reserved octopus stock, gradually adding more stock as it absorbs until the rice is cooked through. Add the lemon, squid ink, parmesan and butter to the pan and stir until fully incorporated