Pan seared squid & fregola risotto - recipe by Michel Roux Jr - Decanter

Ingredients

• 135g fregola sarda
• 400g fish stock/ vegetable stock
• 20g grated parmesan
• 1 tbsp butter
• 1 tbsp mascarpone
• 2 tbsp white wine
• ½ a white onion
• 1 tbsp olive oil
• 300g squid
• 30ml olive oil
• ½ the zest of a lemon
• ½ the zest of a mandarin
• ¼ of lemon grass stick
• ¼ bunch of finely chopped parsley
• 1 small deseeded red chili
• Salt and pepper