Risotto with Calamari
Peel the onion and garlic, and chop finely. Heat 2 tablespoons olive oil in a pan and saute the onion and garlic with rice until soft. Pour in the white wine and vegetable broth. Let simmer for about 20 minutes, stirring occasionally, until the rice are cooked al dente and the sauce gets a creamy consistency. Cover and let cool until lukewarm.
Rinse the calamari and season with a little salt. Place the calamari in a pan and cover the pan. Cook the calamari for 2 minutes. Remove the lid from the pon and cook the calamari until all the liquid gets evaporated. Increase the heat, add the remaining olive oil and fry the calamari. Season with salt, pepper and lemon juice. Draw from heat and let cool down.
Mix the risotto with the fried calamari. Serve garnished with celery leaves and lemon wedges.