Fisherman's Rice

Clean the shrimp, season with salt and white pepper, and reserve the shells

In a large saucepan, combine the beetroot, garlic, shallot, parsley, and 1 tablespoon olive oil

Bring to a simmer, then add the wine, water, tomato, and shrimp shells

Bring to a boil, reduce heat, and let cook for 20 minutes or until the liquid has reduced by half

Strain the liquid through a fine-mesh sieve and reserve

Blend the shrimp with heavy cream and egg white in a blender until smooth

Fry the onions in the remaining olive oil over low heat until caramelized

Add the rice to the pan, stir well, and cook for 2-3 minutes or until lightly toasted

Add the wine and 3 1/2 cups water, bring to a boil, then reduce heat and let simmer for 20 minutes or until the rice is cooked

When the rice is cooked, add 2 tablespoons butter and the egg

Stir well

Transfer half of the rice mixture to a 9-inch springform pan

Use a spatula to spread the rice evenly around the pan, then top with the remaining rice

Mold the rice gently, then bake in a preheated oven at 350°F for 25 minutes or until golden brown

In a small saucepan, sauté the remaining shallot and butter until fragrant

Add the squid rings and cook for 2 minutes or until tender

Remove from heat and stir in the reserved shrimp liquid and heavy cream

Unmold the rice and top with the squid mixture

Serve.