Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and sauté until soft Add the squid, marjoram and cook. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is evaporated and the rice is al dente. . Stir in the parsley and season with salt and pepper to taste and allow to cool. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Roll the balls in the milk mixed with the egg, followed by the breadcrumbs to coat. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until hot enough for frying (a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.