Seafood Salad; Saffron and Burrata Risotto; Chocolate Lava Cakes

Chocolate Lava Cake

• 50 g dark chocolate, small pieces or callets
• 50 g unsalted butter, diced, plus extra for greasing
• 30 - 35 g sugar, to taste
• 1 medium egg
• 15 g plain flour, plus extra for dusting
• 1 pinch fine sea salt

Saffron and Burrata Risotto

• 50 g Parmesan cheese, cut in pieces (2 cm)
• 20 g extra virgin olive oil
• 30 g onion, quartered
• 160 g risotto rice (e.g. arborio, Carnaroli - 17 minutes cooking time)
• 30 g white wine
• 330 g water
• ½ tsp saffron threads
• 1 tsp fine sea salt

Seafood Salad

• 50 g extra virgin olive oil
• 1 lemon, freshly squeezed juice
  sau 20 g red wine vinegar or white wine vinegar
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 400 g water
• 8 whole baby squid, cleaned, without tentacles
  sau 2 whole squid, cleaned, without tentacles, sliced (1 cm)
• 200 g large raw prawns, peeled, deveined

Serving

• 60 g burrata cheese, halved
• icing sugar, as desired