Riso pasta, squid in parsley

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

• Salad : 4 g
• Olive oil: 3 g

1st step 

Prepare the squid

• 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 together.
• Zest the lemon
• Chop very finely and set aside 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.
• 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 on the dish, add the squid in parsley, the salad seasoned with Fauchon olive oil and the chicken foam.
• Sprinkle with Espelette chilli pepper.