Saffron risotto with squid and burrata

Chop the shallot and fennel very finely.

Place the fish fumet on the stove so that it is warmed up for later use.

Place a cast iron pot on the stove and stir the risotto rice in the oil for about 5 minutes so that it has a nice shine.

Add the onion and fennel and simmer for 5 minutes, stirring.

Deglaze with the vermouth, let it evaporate completely, add saffron and season with salt and pepper.

Now add the warm fish stock spoon by spoon and let it reduce each time.

After 15 minutes, add the grated Parmesan and stir until smooth.

Coat the squid in flour, shake off excess and fry or bake in a pan with oil for 2 to 3 minutes.

Place them on kitchen paper.

Finally, stir in the torn burrata.

Spoon the risotto into bowls, divide the squid over it and finish with finely chopped sage, lemon zest and a dash of olive oil.