The Rice:
Finely slice the shallot and gently turn and cook in a small amount of duck fat, without colouring the shallot, using a high body frying pan (“sautoir”). Add the rice. Stir the rice in the fat in order to cover the body of the rice kernels until it turns translucent.

Now add enough the chicken stock to cover the rice. Once this stock has been absorbed, continuously add little amounts of stock until the rice is cooked. Approximately 20 minutes. Season with salt, pepper and the Espelette red pepper. Add the cuttlefish ink and the stiff whipped cream.


The Parmesan Emulsion:
Pour the fish stock, which must not be too concentrated in flavour, the “crème fleurette” (the liquid “crème fraîche” and the whipping cream mixed together), as well as the Reggiano Parmesan into a saucepan. Bring to the boil. Leave this sauce to infuse for a few hours before filtering.


The Baby Squid:
Season the baby squid. Seal them in the duck fat. Add the chorizo sausage cut into cubes. Also dice the preserved tomatoes petals in the same fashion. Finally, add the sprigs of the parsley. Leave to simmer gently. Deglaze the pan with lemon juice and the white stock. Leave to reduce for a few seconds and then add both the butter and the olive oil.

To Serve: Jurançon develops the strong aromas of the squid while the acidity maintains the freshness of both components together. The mineral touch of the dish tends to enrich the depth of the wine, especially towards the end of the taste.

I recommend serving it not too chilled, at around 60° F to favor the earthy characters of the wine with the Risotto.

To Drink: Jurançon Sec - Domaine Bru Bache 2005 - Jurançon