Usuba
Risotto with Octopus
Italian risotto with tender octopus. The rice is cooked in octopus broth with white wine, garlic and chili pepper. The dish turns out creamy, aromatic and rich with seafood flavor.
- Total
- 50 min
- Standard serving
- 462.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Rinse the octopus meat and cook in boiling salted water for 40–45 minutes. Check for doneness with a fork: the meat should be tender and easily pierced.
- 2
Step 2
Remove the octopus from the water. Save the broth for making risotto.
- 3
Step 3
In a large pot, heat the olive oil. Fry the finely chopped garlic and red chili pepper until fragrant.
Cut the octopus into small pieces and add to the pot. Season with salt and ground pepper. Simmer for a few minutes, stirring occasionally.
- 4
Step 4
Pour in the white wine and let it evaporate over medium heat, stirring.
Add the rice and stir until it is coated with oil.
- 5
Step 5
Add the hot octopus broth in small portions, stirring constantly. Cook over low heat until the rice becomes soft and creamy and the liquid is completely absorbed. This will take about 18–20 minutes.
At the end of cooking, sprinkle with chopped parsley and serve hot.
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