Risotto of crozets, squid, raw ham and parmesan | Shallot Carving Seasoning

For 4 people :

- 150 g of Alpina Savoie crozets
- 2 onions 
- White wine 
- 2 tablespoons of fresh cream
- 150 g of squid 
- 2 slices of raw ham
- 100 gr of parmesan
- 1 clove 
- 1/2 star anise
- Nutmeg 
- Espelette pepper
- Arugula

• Chop the onion and sauté with a knob of butter.
• Add the crozets.
• Leave to cook for a few minutes and add the white wine.
• Add water and spices, onion and crushed garlic.
• Cook for the time indicated on the package.
• When the cooking water is absorbed by the crozets add the cream and the parmesan.
• Add the cooked squid. Serve your crozets risotto with a few rocket leaves and shavings of Cèpe pencil.