The risotto with octopus it’s a first exquisite and delicious, perfect to bring to the table for a lunch or one dinner fish-based with guests. This is an easy-to-make recipe that, for optimal success, requires the only precaution of cook octopus to perfectionto be chosen very fresh and, possibly, true: with more tender and delicate meat than the sand one.
To prepare it, you just need to dip the mollusc’s tentacles 2-3 times in lightly salted boiling water flavoured with carrot, celery And onionthen completely immerse the octopus in the liquid and leave it to simmer on a very low flame and covered with a lid for about 45 minutes. At this point, toast the rice in a non-stick pan with a drizzle of oil, blend with the white wine and then the cereal is cooked by absorption with the fish broth filtered. All enriched, 5 minutes before the end, with the boiled octopus into small pieces and then flavoured with a sprinkling of chopped parsley: for a fragrant and very tasty dish, to be served with a glass of chilled Vermentino.
For an impeccable result we suggest you use a rice of the Carnaroli varietythe most suitable for this type of preparation thanks to its large grains rich in starch that are able to perfectly absorb aromas and seasonings. If you wish, for a pleasantly spicy note, you can spice the risotto with a pinch of chili in powder form, or you can try a red version and add a spoonful of tomato paste or a drop of passed.
To speed up operations you can purchase a already cleaned octopus from your trusted fishmonger, or you can do it at home by removing the central beak with a very sharp knife and then removing the innards, contained in the sac, and the beak.
Discover how to prepare risotto with octopus by following the step-by-step procedure and advice. If you liked this recipe, also try the seafood risottoor try other irresistible ones dishes that feature octopus.
How to make octopus risotto
Step 1
Step 1
Collect the onion, carrot and celery, cleaned and cut into pieces, in a saucepan with high edges and pour in plenty of lightly salted water 1then bring to the boil.
Collect the onion, carrot and celery, cleaned and cut into pieces, in a saucepan with high edges and pour in plenty of lightly salted water 1then bring to the boil.
Step 2
Step 2
When the water boils, dip the octopus tentacles 2-3 times, lowering and raising them without completely immersing them. 2.
When the water boils, dip the octopus tentacles 2-3 times, lowering and raising them without completely immersing them. 2.
Step 3
Step 3
At this point, immerse it completely in boiling water and let it cook on low heat, covered with a lid, for about 45 minutes. At the end, turn off the heat and let the octopus cool in its cooking liquid 3.
At this point, immerse it completely in boiling water and let it cook on low heat, covered with a lid, for about 45 minutes. At the end, turn off the heat and let the octopus cool in its cooking liquid 3.
Step 4
Step 4
Once cold, drain the octopus and filter the broth with a fine mesh strainer. 4.
Once cold, drain the octopus and filter the broth with a fine mesh strainer. 4.
Step 5
Step 5
Cut the octopus into small pieces 5 and set aside.
Cut the octopus into small pieces 5 and set aside.
Step 6
Step 6
Pour the rice into a non-stick pan with a drizzle of extra virgin olive oil 6.
Pour the rice into a non-stick pan with a drizzle of extra virgin olive oil 6.
Step 7
Step 7
Let it toast for a couple of minutes, stirring often. 7or until the beans are hot and translucent.
Let it toast for a couple of minutes, stirring often. 7or until the beans are hot and translucent.
Step 8
Step 8
Then blend with the white wine 8.
Then blend with the white wine 8.
Step 9
Step 9
Pour a ladle of boiling fish stock 9 and cook the rice, adding more hot broth as it is absorbed.
Pour a ladle of boiling fish stock 9 and cook the rice, adding more hot broth as it is absorbed.
Step 10
Step 10
5 minutes before the end of cooking, transfer the octopus into pieces into the pan with the risotto 10 and season with salt.
5 minutes before the end of cooking, transfer the octopus into pieces into the pan with the risotto 10 and season with salt.
Step 11
Step 11
Stir with care 11 and remove from the fire.
Stir with care 11 and remove from the fire.
Step 12
Step 12
Flavour with chopped parsley 12 and mix again for a few moments.
Flavour with chopped parsley 12 and mix again for a few moments.
Step 13
Step 13
Distribute the octopus risotto onto individual plates. 13bring to the table and serve.
Distribute the octopus risotto onto individual plates. 13bring to the table and serve.
