Octopus risotto

Ingredients

• 350 g octopus
• a cup of risotto rice
• a small red onion
• a glass of wine
• some juice of a lemon
• some parsley
• some olive oil
• salt
• pepper

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Preparation

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

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