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.
- Chop the shallot and cook it in a little duck fat in a sauté pan without browning.
- 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).
- Season with salt, pepper and Espelette chili; add the squid ink and whipped cream.
- Add the fish stock (which should be very light), liquid cream and Parmigiano Reggiano to a saucepan and bring to a boil.
- Infuse for several hours before straining.
- Season the squid. Sear in duck fat.
- Add the diced chorizo and the dried tomatoes, cut similarly. Finally add the parsley leaves.
- 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.
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