SERVES 4
320g
Carnaroli rice
1400g
Vegetable broth
150g
Squids
60g
Butter
100g
Grated Grana padano
25g
Dry white wine
SQ
Salt
1g
Oregano
1,2g
INGREDIUM Xantan6g
Extra virgin olive oil
1g
Marjoram
2163,2g
Total weight
Defrost the PONTHIER bergamot purée 100% and the PONTHIER yuzu purée 100%. Mix them with the extra virgin olive oil, the marjoram and the INGREDIUM xanthan. Pour the bergamot-yuzu sauce into a squeeze bottle. Clean and cut the squids lengthwise and then into 2/3 mm thick strips. Place on a plate with a drizzle of extra virgin oil. Grill the rice for a few minutes. Deglaze with dry white wine. Gradually add the vegetable broth and cook for about 15 minutes. Meanwhile, heat up a non-stick pan to very high temperature. Sauté the squid slices, deglazing them a little for about 1 minute 30 / 2 minutes. Salt only at the end. Once cooked, remove the rice from the heat. Stir in the butter, grated grana Padano, bergamot-yuzu cream (has to be very creamy). Top with squid, oregano and bergamot-yuzu sauce and serve.
