Riso pasta, squid in parsley

Frédéric Claudel reveals his gourmet recipe

ingredients

riso:

  • Dough riso: 200 g
  • White onions: 1 piece
  • Garlic: 1 clove
  • Cooking olive oil: 100 g
  • White wine: 15 cl
  • Poultry broth: 2 L
  • Salt, pepper
  • Mascarpone: 15 g
  • Chives: 2 bundles
  • Chopped lemon zest: 2 strips

poultry foam:

  • Poultry broth: 50 cl
  • Heavy cream: 10 g
  • Butter: 15 g
  • Lemon juice: 5 cl

squid:

  • Squid: 0.250 kg
  • Cooking olive oil: 15 g
  • Espelette pepper: 2 g
  • Shallot: 10 g
  • Minced garlic: 3 g
  • Flat leaf parsley: 20 g

dressage:

  • Riquette: 4 g
  • Olive oil: 3 g

1st step 

  • Prepare the squid, empty it, remove the cartilage, empty the ink, clean with water and remove the skin.
  • Chop the tentacles very finely. Mince the body in a triangle and keep cool.
  • Prepare the parsley, chop the shallots, the clove of garlic, the flat parsley, the chives and mix everything.
  • Prepare the lemon zest
  • Chop very finely and reserve on a plate.

2nd step

start the riso

  • Use a Tefal container, add the olive oil, the chopped tentacles, sear them well, add the chopped onion, then the Riso, seasoned with salt and pepper, and pearl well
  • Moisten the poultry foam gradually and halfway through cooking, add the white wine, cook for 11 minutes.

3rd step

chicken foam

  • Reduce the vegetable broth to half, add the cream and butter, mix and add the lemon juice
  • 1 time cooked, add the butter, the chopped lemon, relax with the chicken broth if necessary, add the chopped chives and finish off the heat with the mascarpone
  • The consistency must be creamy and smooth

4th step

Squid in parsley

  • Put olive oil in the pan, "sauté" the squid quickly and add the parsley 

5th step

dressage

  • Place the riso, add the squid in parsley, the riquette seasoned with Fauchon olive oil and the chicken foam
  • Sprinkle with Espelette pepper