Clean the squids and cut it into julienne, place them in a bowl and add 2 tablespoons of orange juice, oil, salt, pepper and let them marinate about 10 minutes.
Drizzle a pan with oil and toast the rice for 2-3 minutes, then add the squids with the marinade and let evaporate the liquid. Then add a couple of ladles of stock and wait until it's all absorbed before adding some more.
Halfway through the cooking, stop adding stock and start adding orange juice to the rice, a little bit at a time tasting often to find the right balance of flavors.
When the rice is cooked "al dente", turn off the heat and add the zest of the orange and the lemon (about 1 tablespoon in total, or less), the chopped parsley and finally stir in the butter and a sprinkle of Parmesan to make it creamy.