Octopus Risotto
Risotto • Italian
Description
Octopus Risotto
Ingredients
- Octopus 0 lbs
- Rice 20 oz
- Dry White Wine 10 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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