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ITALIAN RECIPES BY:

  2. Home
  3. Main Ingredient
  4. Rice
  5. Risotto with Octopus

Risotto with Octopus

glutenFree risoGallo risotto

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Risotto with octopus
  • 68%
    1355.7 kcal
  • 293%
    146.34 g
  • 55%
    49.15 g
  • 26%
    71.1 g
  • 1%
    3.028 g

    Preparation time

    0:25 min

    Cooking time

    0:30 min + 1:30 hrs octopus cooking time

    Difficulty

    medium

    Servings

    serves 4 or more

Ingredients

  • 240 g Riso Gallo Carnaroli Gran Riserva rice
  • 1 octopus of about 2 kg (cleaned and cooked sous-vide at 85 °C for 90 minutes)
  • 150 g dry cured sausage (cut into 1 cm cubes)
  • 30 g chopped shallots
  • 30 ml white wine
  • 1 litre vegetable broth
  • 3 g fresh chervil
  • 1 g fresh rosemary, chopped (or Cannamela's)
  • 1 g fresh parsley, chopped
  • 1 g fresh red pepper, chopped (or Cannamela's)
  • zest of half a Sicilian lemon, finely grated
  • 20 g red onion, cut into thin julienne
  • 30 g roasted red onion, mashed
  • 50 g Parmareggio Parmigiano Reggiano, grated
  • 40 g cold butter
  • 50 ml Filippo Berio extra virgin olive oil
  • fine salt, to taste
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Method

  1. In a low casserole, brown the shallot and
  2. the sausage cubes with 10 ml of extra
  3. virgin olive oil.
  4. Add the red onion cut à julienne and sauté.
  5. Add the rice and cook for a few minutes, to toast the grains.
  6. Sprinkle with white wine and allow to reduce.
  7. Add the hot vegetable broth a little at a time until the rice is cooked but still retaining the desired consistency.
  8. Add the mashed red onion, herbs, lemon zest, Parmigiano and stir in butter and olive oil.
  9. Cut the octopus into 1 cm thick slices and arrange them on top of the risotto, then serve.
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Chef's tip

If you are using fresh octopus, allow it to sit in the freezer for one night (after having cleaned it): this way its flesh will stay tender and it won't feel like rubber when you chew it.

Serving suggestion

Ideal served with vegetable side dishes, salads or light fish courses.

Wine selection

Sauvignon blanc, Chardonnay, Riesling or Gewürztraminer.

Family tip

Want to make the whole thing a little bit lighter? Leave out the sausage, as well as butter and oil at the end of the process!

Dish history

Risotto with octopus is quite a refined dish that brings together land and sea in a combination of well-balanced flavours. This is the ideal recipe for all those who love seafood and who cannot resist a lovingly prepared risotto. In this version we enriched this dish even more by adding roasted red onions and chunks of cured sausage.