Recipe: Squid ink risotto with mussels and chorizo

For the risotto: In a large pan, cook the chopped onions with the garlic and bay leaf.

Add the rice and stir until it becomes translucent.

Pour in the white wine and cook until it has completely evaporated, then cook with the hot stock, stirring constantly and making sure to beat the risotto against the side of the pan. This will ensure the risotto is creamy.

Cook the risotto for 15 minutes.

Add enough cuttlefish ink. Make sure to keep it al dente.

Remove from heat and emulsify with the parmesan and butter.

For the mussels: Rinse the mussels under running water.

Sauté an onion with olive oil, thyme and garlic.

Add the mussels, deglaze with white wine and cook covered until the mussels open.

Remove the mussels from their shells and refrigerate them.

For the iodized foam: Heat the mussel juice and add the cream.

For the garnish: Finely chop the chives and dice the chorizo. Toast the almonds in a 160°C (325°F) oven, then crush them with the flat of a knife. In a pan, sauté the chorizo, add the mussels, then the chives and almonds. In a shallow bowl, arrange the risotto in the center and pour the iodized cream around it.