Petitchef

Octopus risotto

Main Dish
2 servings
10 min
20 min
Very Easy

Ingredients

Number of serving: 2
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

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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