- Heat a small amount of olive oil and butter in a pan, sweat off the shallot, add the rice and stir until it is well coated in the oil. Add the wine and reduce. Then add a ladle of stock and bring back to the boil. Reduce the heat and allow to simmer, adding another ladle of stock as each one is absorbed. Stir frequently until the rice is almost cooked. Add chopped spring onion, mascarpone, butter and half the parmesan. Season to taste.
- Heat a frying pan and fry the squid very quickly in a little buttter. Spoon the risotto into a bowl and arrange squid on top.
- Drizzle with balsamic syrup or vingar and sprinkle on remaining parmesan.