Serves 1
Directions
- 1Quarter corn cobs.
- 2Fry until crispy.
- 3Coat the ribs with garlic, cumin, paprika, pepper and salt rub.
- 4Cut the calamari into ribbons.
- 5Make a batter with cornstarch, flour, salt, paprika and garlic powder.
- 6Fry the squid twice for a crispy golden brown finish.
- 7Boil diced chilies and garlic with rice wine vinegar, sugar, water and cornstarch for a sweet chili sauce.
- 8Sweat shallots and garlic in butter.
- 9Add arborio rice and soaked porcini mushrooms with its liquid.
- 10Ladle in chicken stock until thick and creamy.
- 11Finish off with parmesan, salt and pepper.
- 12Cool the risotto until chilled and add diced mozzarella.
- 13Roll into golf ball-sized spheres.
- 14Coat with flour, egg and panko breadcrumbs.
- 15Fry until golden brown.
- 16Steep saffron in hot lemon juice and blend with garlic, egg yolks, salt and olive oil for a saffron aioli.
Ingredients
- corn cobs
- garlic
- cumin
- paprika
- pepper
- salt
- squid
- cornstarch
- flour
- salt
- paprika
- garlic powder
- chilis
- garlic
- rice wine vinegar
- sugar
- water
- cornstarch
- shallots
- garlic
- butter
- arborio rice
- porcini mushrooms
- chicken stock
- parmesan
- salt
- pepper
- mozzarella
- flour
- egg
- panko breadcrumbs
- saffron
- hot lemon juice
- egg yolks
- salt
- olive oil
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