Make zestes of the lemon. Chop the shallot.
Heat the oil in a pan and bake the shallots until shiny. Add the lemon zestes and garlic. Do not color them!
Add the rice and bake until glaze. Add a little chicken stock and let the rice absorb the liquid. Continue this proces until the rice does not absorb any liquid. About 20 minutes.
Remove the lemon zestes. Blend the squid ink, butter and parmesan cheese in the risotto. A last, blend the thickend cream.