Method

For the risotto
1. Melt butter in a large pot over a medium heat.
2. Add rice and stir until toasted.
4. Add saffron to rice.
5. Add boiling chicken stock and agitate occasionally.
6. Remove rice from pot and lay out on a flat tray to cool.
7. Place in fridge until needed.
8. Place sliced fennel into large bowl and season with maldon salt.
10. Add lemon juice and stir through.
12. Set aside until ready to serve.

For the squid
1. Place squid on dish cloth to draw any excess moisture out.
2. Heat up non-stick pan over high heat and add olive oil to warm
.
3. Place squid into hot pan and cook for 20 seconds.

To serve
1. Gently warm rice in pot, adding 1 ladle of hot chicken stock.
2. Stir through with spatula.
3. Once it's warm, add mascarpone to pot and stir to combine.
4. Add grated cheese, stir to combine and season to taste.
5. Place one ladle of risotto into serving bowl, add fennel and pea shoots and top with hot baby squid.

Private Chef is the reality cooking series that provides a glimpse into the secret, day-today life of Neill Anthony, a private chef in South Africa. Catch a double-bill every Thursday from 8pm to 9pm on DSTV's The Food Network (channel 175).