Risotto with octopus, I have never tried? I am a great admirer of this cephalopod that you don't throw away virtually nothing. When I buy it I always get a great, Since at least two pounds, in order to use it in multiple preparations. So I did well in that case: I did a little bit All'insalata WITH POTATOES, a little sauce for pasta. And I used some tentacle to experience a new dish. And then with the head and a pair of tentacles I prepared this simple risotto. Made only with a little 'tomato paste, garlic, oil, parsley, chilli and lemon zest: few ingredients taste great. And if you like risotto do not waste all my RECIPES FOR RICE, one better than the other
Obviously, I suggest you take a look at all my RECIPES WITH THE OCTOPUS, eg SPAGHETTI SAUCE RED OCTOPUS, but also the FRIED OCTOPUS and the OCTOPUS AFFOGATO SAUCE TOMATO AND OLIVE. Especially as to prepare the risotto with octopus, octopus still it has to be boiled whole. So then you can use the rest for some other recipe and make a nice dinner based on fish. Try it and let me know, in my opinion this dish of Italian maritime tradition, really quick and easy execution, is testimony to the fact that simplicity always wins. Have a good day.
400 grams of Octopus
320 grams of Carnaroli rice
2 cloves of garlic
fresh parsley, to taste
40 grams of tomato paste
salt and pepper, to taste
extra virgin olive oil, to taste
grated rind of half a lemon, organic
a small piece of chili pepper
a glass of dry white wine
vegetable broth, to taste
Wash the Octopus and boil it in salted water (I put in the water a bay leaf and a lemon zest) for 20 minutes. Leave it in its water until completely cooling. Cut into pieces no larger head of the octopus tentacles and 4 (or even more, If you want) and set aside.
Finely chop the garlic and parsley for the octopus risotto. Put garlic in a pan, chilli and extra virgin olive oil, heat and add the tomato paste. Add half the parsley and chopped Octopus, Brown. Add the rice and sauté for a few minutes, stirring frequently, then add wine.
Once the alcohol has evaporated, start cooking the risotto gradually adding the vegetable stock. Adjust salt and cook so that the risotto is on the wave and creamy. Stir in a little extra virgin olive oil and add the rest of the chopped parsley, ground black pepper and grated lemon rind. Serve the risotto with octopus immediately. Bon appétit!