Ingredients

• 250ml/9fl oz light fish stock
• 50ml/2fl oz whipping cream
• 250ml/9fl oz crème fraîche liquid
• 200g/7oz parmesan
• grated
• 3 tomatoes
• skinned and deseeded
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 20g/¾oz duck fat
• 50g/1¾oz beef marrow
• chopped
• 1 shallot
• finely chopped
• 180g/6oz risotto rice
• such as carnaroli acquarello
• 200ml/7fl oz dry white wine
• 500ml/18fl oz chicken stock
• pinch Espelette chilli powder
• 5g squid ink
• 100ml/3½fl oz of whipping cream
• 720g/1lb 10oz squid
• cleaned and scored
• salt
• 70g/2½oz duck fat
• 60g/2¼oz cured chorizo
• cubed
• 2 sprigs parsley
• 1 lemon
• juice only
• 250ml/9fl oz white stock
• 15g/½oz butter
• 1 tsp olive oil

Directions

• For the parmesan emulsion
• Heat the fish stock
• whipping cream
• crème fraîche and parmesan in a pan and bring to the boil. Leave to infuse for a few hours. Sieve the sauce and reheat before serving.
• For the confit tomato petals
• preheat the oven to 110C/225F/Gas ¼.
• Cut the flesh from the sides of the tomatoes to make twelve rounded petal shapes.
• Place the tomato petals on a baking sheet and drizzle with the olive oil and season with salt and pepper.
• Cook for one hour. Remove and set aside
• For the rice
• in a frying pan heat the duck fat and beef marrow
• add the shallot and fry gently without colouring.
• Add the rice then pour in the wine and cook for two minutes. Add the chicken stock until it just covers the rice. Once the stock is absorbed
• little by little
• add more stock until the rice is cooked (about 20 minutes). Season with salt
• pepper and Espelette chilli
• add the squid ink
• then stir in the whipping cream.
• Season the squid with salt. Heat the duck fat in a frying pan and fry the squid gently.
• Add the chorizo and cook for a few minutes. Add 12 confit tomato petals and parsley.
• Add the lemon juice and white stock to the pan and deglaze (scraping the cooked on parts from the bottom of the pan). Heat to reduce for a minute
• then mix in the butter and the olive oil.
• Place a spoonful of the rice in the centre of the plate and top with the squid mix.
• Place a hand blender in the emulsion and blend until foam appears.
• Dress the dish with the foam.