SQUID RISOTTO AND RED SHRIMP SPHERES

INGREDIENTES

150 gr. arborio rice
250 gr. baby squid
50 gr. butter
1/2 onion
1 garlic
500 ml. fish fumet
White wine
Chives
1/2 dessert spoon of salt
EVOO
RED SHRIMP SPHERES

Cut the cleaned squids and fry them with EVOO (4 minutes approx.).

Cut 1/2 onion and 1 garlic in brunoise (cubes).

Set aside the fried squid, and without cleaning the bottom of the pot, add the onion and the garlic, and onion and garlic, and a little more EVOO to sauté for about 10 minutes.

Add a splash of white wine and wait for the alcohol to evaporate.

Add the rice to the pot to seal for a couple of minutes.

We add little by little the fish fumet (previously heated) and add the salt. add the salt.

We must stir the mixture constantly in a smooth way.

Before finishing adding the broth, add the squid and the SPHERES OF RED SHRIMP.
Serve with several leaves of chives and a top of RED GAMBA SPHERES.

Finish adding the fumet.

Add a handful of chopped chives and the butter.

*The order of the sequences may not be exactly as we propose in this script, since until we start filming we will not be completely sure which clips are better at the beginning or at the end, but in general it will be like this.

**It is likely that we will use “foodstyling” techniques that are not included in this preparation mode, always with the aim of making the final result appetizing without looking synthetic.