Recipe Tip: Octopus risotto with fresh herbs

Recipe Tip: Octopus risotto with fresh herbs

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Why should the liquid octopus is cooked in go to waste when it makes the perfect base for a full-flavoured risotto?



    1. Step 1

      Heat a little olive oil in a heavy saucepan over a medium heat. Add the garlic and chilli and sauté briefly before adding the halved cherry tomatoes and sauté them as well.
    2. Step 2

      Add the octopus to the pan, cover with sufficient water, bring to the boil, lower the heat, cover with a heavy lid and allow to simmer until tender. This takes 30-45 minutes. Once cooked, turn off heat and allow to cool slightly, then cut the octopus into bite-sized pieces, reserving some smaller tentacles to remain whole for garnishing later. Keep them warm.
    3. Step 3

      Heat some olive oil in a shallow saucepan, add onion and allow to soften over low heat. Add the rice and mix with the onion and oil until well-coated and fragrant.
    4. Step 4

      Increase heat a little and deglaze with the white wine.
    5. Step 5

      Once the wine has evaporated, add one small ladle of the octopus cooking liquid and stir continuously until the rice has absorbed the liquid, repeat with a few more ladles of liquid until the rice is al dente and the risotto is creamy but not liquid.
    6. Step 6

      Then stir in the grated lemon zest and season with black pepper and salt.
    7. Step 7

      Pour onto a warmed serving platter and arrange the reserved tentacles, rocket leaves, radishes and herbs on top.
    8. Step 8

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    9. Step 9

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    10. Step 10

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    11. Step 11

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    12. Step 12

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