Risotto with octopus and cuttlefish
Tempo totale
A refined risotto with octopus and cuttlefish
Ricetta: First Course
Cucina: Italian
Serves: 4
  • Approximately 500 g of octopus (about half octopus)
  • 1 carrot
  • 1 potato
  • 1 celery
  • vegetable broth q.s.
  • cooking water of the octopus
  • 1 shallot
  • 320 g Carnaroli rice
  • 1 sachet of 4 g of squid ink
  • a couple of tablespoons of grated cheese
  • parsley q.s.
  • extra virgin olive oil
  • half a glass of white wine
  1. Cook the octopus in cold water with a carrot, celery, potato, a little oil and a dash of white wine.
  2. Add salt when it begins to boil and cook for about an hour and thirty minutes.
  3. Let it cool in its water.
  4. Now take it, peel it and cut at least about half 'into pieces as we will use it for risotto.
  5. With the other half make a salad.
  6. If the octopus is small and you want to use it all to abound in flavor.
  7. So in a pan fry the shallots finely chopped with a little oil.
  8. Add octopus, season one minute and then open the bag of squid ink.
  9. Add rice, toast it, sprinkle it with white wine.
  10. Cook the rice for 18 minutes alternating with some 'vegetable broth and a bit' of cooking broth of the octopus.
  11. Sprinkle with parsley.
  12. Stir it with the cheese and extra virgin olive oil.
Recipe by donna e casa ricette at http://ricette.donnaecasa.it/risotto-with-octopus-and-cuttlefish/