Baby octopus & fennel risotto

Ingredients

• 8 baby octopus
• 4 cups stock, approx (chicken, fish or vegetable)
• 2 cups Aborio rice
• 2 fennel bulbs, finely sliced
• 2 tablespoons olive oil
• 2 cloves of garlic, finely chopped
• 1/2 cup dry white wine
• salt and black pepper to season
• zest of 1/2 lemon
• 1 tablespoon butter
• 50 g freshly grated Parmesan cheese

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Preparation

• To cook the octopus use BBQ with an open flame which prevents the octopus from ‘stewing” and gets nice char grill but you can fry it on a very high heat.
• Season the octopus with salt & pepper and a little olive oil and slice in half if not very small pieces (for faster cooking).
• For BBQ cooking place on a skewer and grill on high for 2 minutes, just until cooked. For pan cooking, place a cast iron pan on a high heat and quickly fry the octopus for 2 minutes in batches.
• Do not put all the octopus in the pan at once as the heat will drop and the octopus will stew in it’s juice and be rubbery. Heat the stock in a pan.
  
• Remove the core and fronds from the fennel before slicing thinly. Add the olive oil to a large frying pan over a low heat then the garlic and fennel. Fry gently until the fennel is opaque and soft.
• Add the rice and turn the heat up to medium and stir the rice so it doesn’t stick to the pan. Add the wine and let the alcohol evaporate before starting to add the hot stock.
• Turn the heat down again and start adding the stock one ladle at a time, stirring the rice to release the creamy starch. Allowing each ladle of stock to be absorbed before adding the next ladle of stock.
• It will take about 15-18 minutes for this process, taste the rice to see if it is cooked and soft but still with a slight bite. If you run out of stock before the rice is cooked add boiling water in place of the stock.
  
• Remove risotto pan from the heat and stir in the butter, lemon zest, Parmesan & char grilled octopus then place the lid on the pan and allow to sit for 2 minutes.
• Serve immediately with cracked pepper.

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