To really make this you will need squid ink, which you can buy online. Everything else should be at any decent supermarket or fish market. Serve this with an austere white wine, like a Sancerre or Pinot Grigio.
Pour the fish broth into a pot and bring it to a simmer. Drop in the calamari rings and let them cook for 30 seconds, then fish them out and set aside in a bowl.
In another medium-sized, heavy pot, heat the olive oil over medium-high heat and sauté the garlic for 1 minute. Add the rice and stir to combine. Cook this for 2 to 3 minutes, stirring often.
Add the white wine and stir to combine. Stirring constantly, cook this until the wine has almost cooked away. Add about 1/2 cup of the simmering stock and continue the process. It is important to add stock slowly, stir constantly and let the liquid almost cook away before adding more. This should take about 20 to 30 minutes.
When the rice has cooked, add the squid ink and salt to taste. Add the calamari rings and cook for 1 minute. Turn the heat off and mix in half the lemon zest. Sprinkle the rest of the zest on top as you serve.