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?
- 1octopus, weighing around 1 kg
- 4garlic cloves, finely chopped
- chilli powder to taste
- 10cherry tomatoes, halved
- 1onion, finely chopped
- 300 grisotto rice
- 125 mlwhite wine
- 500 mloctopus cooking liquid
- 1organic lemon, juice & zest
- freshly ground black pepper
- 4radishes, thinly sliced
- 1 handfulrocket leaves
- herbs of your choice, eg parsley and dill
- olive oil
Step 1Heat 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.
Step 2Add 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.
Step 3Heat 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.
Step 4Increase heat a little and deglaze with the white wine.
Step 5Once 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.
Step 6Then stir in the grated lemon zest and season with black pepper and salt.
Step 7Pour onto a warmed serving platter and arrange the reserved tentacles, rocket leaves, radishes and herbs on top.
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