Octopus Risotto
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Octopus Risotto
Ingredients
- Octopus - 2 lbs
- Rice - 17.6 oz
- Dry White Wine - 8 fl oz
- Olive Oil - 3 tablespoons
- Garlic - 1 clove
- Mild Chili Spice - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Chopped Sage Leaves - to taste
Step by Step guide
Step 1
Rinse the octopus meat and boil it in boiling water for 40–45 minutes. Check for doneness with a fork: the meat should be tender.
Step 2
Remove the meat and reserve the broth.
Step 3
In a large pot, heat the olive oil and sauté the chili pepper and garlic. Add the octopus meat, cut into small pieces. Season with pepper and salt. Sauté for a few minutes.
Step 4
Then add the white wine to the pot, and when it evaporates, add the rice and let it soak in the oil.
Step 5
Gradually adding the octopus broth in small portions, cook the rice over low heat, stirring occasionally. At the end of cooking, add the parsley.
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