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Octopus risotto
Octopus risotto
Preparation
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Cut the octopus in pieces, place it in a small pot and cover it.
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Let is simmer on low heat for 20 to minutes. It should be done by then.
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Do not add water to the octopus. It is cooking best in its own juices.
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Take out the octopus and let it cool down.
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Meanwhile dice the onion and fry it in a pan. Add the rice and fry for a minute or two.
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Now add the wine, half a cup of the boiling liquid of the octopus and half a cup of water.
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Stir well and let it simmer for 20 minutes. Stir occasionally.
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Add water or boiling liquid if necessary. Be careful with the boiling liquid of the octopus.
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It contains salt and using to much of it may turn the risotto salty.
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Meanwhile cut the octopus into small rings. Chop the parsley.
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Add both to the done risotto. Mix well and season with pepper.
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