Saffron risotto with squid and burrata

Finely chop the shallot and fennel.

Heat the fish stock so that it is warm for later use.

Put a cast-iron pot on the heat and stir the risotto rice for about 5 minutes in the oil until it shines nicely.

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

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

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 creamy.

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

Place them on kitchen paper.

Finally, stir in the torn pieces of burrata.

Scoop the risotto into bowls, distribute the squid over it, and finish with finely chopped sage, lemon zest, and a drizzle of olive oil.