Leek and Pea Risotto with Grilled Calamari

Name: Leek and Pea Risotto with Grilled Calamari
Ingredients: 6 cups chicken stock such as leftover-roast-chicken stock; 5 tablespoons extra-virgin olive oil, divided; 1 teaspoon fresh lemon juice; 1 scallion, thinly sliced; 2 medium leeks (white and pale green parts only), thinly sliced and washed; 1 1/4 cups Arborio rice; 1/4 cup dry white wine; 1/2 cup frozen peas; 2 tablespoons unsalted butter; 1/3 cup grated Parmigiano-Reggiano; 1 pound cleaned small squid, patted dry; Equipment: a large (2-burner) grill pan