Risotto with octopus (Risotto con polpo)
4 servings
50 minutes
Octopus risotto is a refined dish of Italian cuisine that combines the tenderness of seafood with the richness of traditional risotto. The history of this dish traces back to Italy's coastal regions, where fresh seafood is used in everyday cooking. Octopus, cooked to tenderness, acquires a pleasant texture, while the rich aroma of white wine and aromatic spices makes the dish particularly exquisite. Gradually adding broth allows the rice to achieve a perfect creamy consistency, absorbing the richness of flavors. A finishing touch is provided by fresh parsley, adding lightness and freshness. This dish is perfect for a romantic dinner or special evening, offering a taste of true Italy with every bite.
1
Wash the octopus meat and boil it in boiling water for 40-45 minutes. Check the doneness with a fork: the meat should be tender.
- Octopus: 1 kg
2
Remove the meat and save the broth.
- Octopus: 1 kg
3
In a large pot, heat olive oil and sauté the pepper and garlic. Add the octopus meat, cut into small pieces. Season with pepper and salt. Simmer for a few minutes.
- Olive oil: 3 tablespoons
- Red chili pepper: 1 piece
- Garlic: 1 clove
- Octopus: 1 kg
- Ground black pepper: to taste
- Salt: to taste
4
Then add white wine to the pot, and when it evaporates, add the rice and let it soak in the oil.
- Dry white wine: 1 glass
- Rice: 500 g
5
Add the octopus broth in small portions, cooking the rice on low heat while stirring occasionally. At the end of cooking, add parsley.
- Octopus: 1 kg
- Rice: 500 g
- Chopped parsley: to taste
