Croatian Langoustine and Squid Ink Risotto

Name: Croatian Langoustine and Squid Ink Risotto
Ingredients: 6 cups shrimp or seafood stock; 1 bunch fresh flat-leaf parsley, stems and leaves separated; 6 tablespoons olive oil, divided; 1/2 cup finely chopped yellow onion; 1 tablespoon plus 1 teaspoon finely chopped garlic (about 4 garlic cloves), divided; 2 cups uncooked Arborio rice (about 15 ounces); 1 cup dry white wine (preferably Croatian Pošip, or substitute off-dry Riesling); 8 unpeeled medium langoustines (about 2 pounds); 8 littleneck clams, scrubbed; 1/2 pound cleaned baby squid (tubes and tentacles), rinsed, tubes sliced into thin rings (about 2/3 cup); 1 tablespoon jarred cuttlefish ink (such as Alma Gourmet); 1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice, divided; 1/2 teaspoon kosher salt, plus more to taste; 2 tablespoons cold unsalted butter, cut into pieces; 4 lemon wedges, for serving