Juniper Risotto with Gratinated Scallops, Squid in Butter Sauce, and Broad Bean Cream

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 3

Starter from the final menu of Sanja Sirk, which earned her 19 points: five from Bine Volčič and seven each from Luka Jezeršek and Karim Merdjadi.

Cut 500 g of squid into rings. Sauté chopped shallots in oil, add the sliced squid, and stew. Add diced Kranjska sausage, sauté briefly, then add juniper berries. Deglaze with white wine, and once the alcohol evaporates, add fish stock and cook until the juniper berries are "al dente."
Gratinate the scallops with a mixture of grated Parmesan, egg yolk, and sweet cream. Bake in an oven preheated to 200°C for 15 minutes.
Cut six squid lengthwise and open them up. Score the outer side with a knife to create a grid pattern. Quickly sear them in oil with added black garlic.
Dry-roast oyster mushrooms in a pan. At the end, drizzle with a little olive oil and a teaspoon of balsamic vinegar.
In the pan used for the squid, add white wine and fish stock, and simmer briefly. Strain the sauce, then gradually whisk in 100 g of cold, diced butter.
Peel the broad beans and cook them in salted water. Blend the cooked beans and add two tablespoons of butter, salt, and pepper.
Arrange all components beautifully on a plate and garnish with wild herbs.