The Secret Ingredient: Squid Ink

1 thick slice bacon, finely diced

1/2 shallot, finely diced

1 clove of garlic, minced

The leaves of 1 stem of thyme

1/4 cup white wine

4 grams squid ink

1/2 cup fresh bread crumbs

1 tablespoon dry bread crumbs

1 tablespoon chopped fresh parsley

1 teaspoon olive oil, plus

1 tablespoon, plus extra for drizzling

2 cups vegetable stock

3 cups water

1 tablespoon butter

1 1/2 tablespoons olive oil, plus

2 tablespoons

2 shallots, minced

2 cloves garlic, minced

1/2 teaspoon chili flakes

Salt and pepper

1 1/2 cups Arborio rice

1/2 cup dry white wine

Juice of 1/2 lemon

Zest of 1 lemon

Small pinch of saffron

8 grams squid ink

1/2 pound calamari tubes, diced

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat leaf parsley

9 ounces crab ravioli (or other seafood stuffed pasta)

3 tablespoons butter

1 4-gram packet of squid ink

Tarragon leaves for garnish

Parmesan to taste

Salt and freshly ground black pepper