Preparation time: 5 minutes
Cooking time: 30 minutes
Infusion time: a few hours
 

Italian carnaroli acquarello rice has amazing qualities: as it cooks, it loses a large amount of starch and subsequently absorbs more easily the flavors used in its preparation. It remains firm and non-sticky, even when it cools and dries.

Rice

1. Chop the shallot and cook it in a little duck fat in a sauté pan without browning.
2. Add the rice and stir until pearly, then add enough chicken stock just to cover. Once it is absorbed, add more until the rice is cooked (about 20 minutes).
3. Season with salt, pepper and Espelette chili; add the squid ink and whipped cream.

Parmesan emulsion

1. Add the fish stock (which should be very light), liquid cream and Parmigiano Reggiano to a saucepan and bring to a boil.
2. Infuse for several hours before straining.

Squid

1. Season the squid. Sear in duck fat.
2. Add the diced chorizo and the dried tomatoes, cut similarly. Finally add the parsley leaves.
3. Remove the mixture from the pan, then deglaze with the lemon juice and white stock. Reduce a few moments, then swirl in the butter and olive oil.