A recipe from starred chef Angel Leon for the Archipelangelo restaurant on the Costa Toscana boat.
The risotto
– Fry the onion, previously cut into brunoise.
– Add the cuttlefish cut into 5mm dice and fry. Then drain the cuttlefish.
– Add the rice and cook, stirring for 2 minutes.
– Add the white wine.
– Once it has been absorbed by the rice, add a ladle of broth, little by little, and mix.
– When the rice is almost al dente, add cubes of butter and cook until emulsified.
– Add the liquid plankton and cook it for a few seconds.
The aioli
– Grind the yolk, egg, lemon juice, garlic and a little salt in a mortar.
– Only add the olive oil at the end. Book.
Plankton
– In a blender, pour 40 g of plankton and 600 g of water.
– Leave to moisturize for about 8 minutes and emulsify.
– Arrange the plankton risotto in a soup plate with some aioli on top.
The icing on the cake !
A qualified pastry chef specializing in cake design, Lola masters the art of personalizing our cakes for birthdays, weddings or any other event to celebrate! Harry Potter, Friends, Spider-Man, another super chic tiered cake for a fairy tale wedding: we love it! Lola’s Cakes Paris. Delivery Paris and Ile de France. Instagram: @lolascakesparis
See also: Video: Do It Yourself: Chocolate Face Mask!
Leslie Benaroch