Octopus risotto

Ingredients

• 350 gCarnaroli rice
• 1 mediumoctopus
• 1vegetable stock cube
• 1 bunchchopped parsley
• 1onion
• 1garlic clove, peeled
• ½ glass (about 100 ml)dry white wine
• To tastefinely grated zest of an unwaxed lemon
• To tasteextra-virgin olive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Clean the octopus

   Partly detach the octopus's head pouch with scissors, turn it inside out and remove the innards. Remove the eyes and beak, then rinse the octopus under running water, rubbing the tentacles well. Leave it to drain. Bring a large pan of salted water to the boil.

2. 2

   Curl the tentacles

   Once the water boils, hold the octopus by its head and dip the tentacles into the boiling water for a couple of seconds. Lift them out, then repeat twice more so the tentacles curl.

3. 3

   Cook the octopus

   Lower the whole octopus into the boiling water. Cover the pan and cook over a low heat for 20 minutes from the point at which the water returns to the boil.

4. 4

   Cool in its liquid

   Do not extend the cooking time, as the octopus can become tough if cooked for too long. Take the pan off the heat and leave the octopus to cool, covered, in its cooking water; this takes about an hour.

5. 5

   Cut into pieces

   When cool, remove the octopus from the pan, take off the suckers and cut it into small pieces. Set aside a few whole tentacles to garnish the finished risotto.

6. 6

   Prepare the broth

   Reheat the octopus cooking water and dissolve the stock cube in it to make the broth. Keep it hot. Peel, rinse and finely chop the onion; peel and rinse the garlic clove.

7. 7

   Soften and toast

   Heat a couple of glugs of oil in a pan. Add the onion and whole garlic clove and cook until softened and lightly golden without letting them colour; remove the garlic. Add the rice and stir until the oil is absorbed and the grains are toasted.

8. 8

   Add wine and broth

   When the rice looks almost glossy, raise the heat and pour in the dry white wine. Let the alcohol evaporate, then lower the heat and add two ladlefuls of octopus broth.

9. 9

   Cook the rice

   As the rice absorbs the broth, add another ladleful at a time, stirring regularly with a wooden spoon. Continue until the rice is almost al dente, about 15 minutes.

10. 10

    Finish and serve

    Add the chopped octopus and cook for a further 3 minutes, or until done to your taste. Before turning off the heat, add a drizzle of oil and the grated lemon zest. Serve straight away with chopped parsley and 1–2 whole tentacles as a garnish.

What is octopus risotto?

Risotto is a northern Italian rice dish, while octopus is a familiar ingredient in Mediterranean seafood cooking. This version brings the two together, using the octopus cooking liquid as the base for the rice.

The result is a white risotto without tomato or cheese, finished with parsley and lemon zest. The rice absorbs the savoury broth, while the citrus keeps the seafood flavours bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 31g protein, 60g carbs, 7g fat.

The rice provides most of the carbohydrates, while octopus is the main source of protein. Olive oil contributes most of the fat, and the stock cube and salted cooking water can make sodium levels vary. Balance the plate with a side of vegetables or salad.

The octopus and its broth

The octopus: Clean it carefully, then briefly dip the tentacles in the boiling water three times in total to encourage them to curl. The recipe calls for a medium octopus but does not specify its weight.

The broth: Dissolve the vegetable stock cube in the octopus cooking water and keep the liquid hot. Adding warm broth helps the rice continue cooking steadily.

Getting the rice started

The onion: Soften it gently in olive oil with the whole garlic clove, keeping it from taking on much colour. Remove the garlic before adding the rice.

The toast: Stir the Carnaroli rice in the pan until the oil is absorbed and the grains look almost glossy. Pour in the wine over a higher heat and let it evaporate before adding broth.

A steady risotto texture

The broth: Add it a ladleful at a time as the rice absorbs the previous addition, stirring regularly. Keep the broth hot and avoid adding all of it at once.

The finish: The rice should be almost al dente after about 15 minutes, before the octopus goes in. Cook it with the octopus for another 3 minutes, or adjust to your preferred doneness.

Cooling takes time

The octopus is left to cool in its cooking water for about an hour, even though the listed total time is 55 minutes. Allow for that resting time when planning the meal; the cooking and cooling can be done ahead of the risotto.

Serving suggestions

Serve the risotto as soon as it is ready, while the rice is loose and creamy. Finish each plate with chopped parsley and one or two reserved tentacles.

A simple green salad or lightly cooked seasonal vegetables make a fresh side without competing with the seafood. Add black pepper at the table if you like a more pronounced finish.

Recipe notes & tips

• Keep the octopus cooking water to use as the risotto broth.
• Have the broth hot and ready before you begin cooking the rice.
• Stir regularly as the rice absorbs each ladleful of broth.
• Reserve the whole tentacles before cutting the rest of the octopus.
• Add the lemon zest just before serving to keep its aroma fresh.

Variations

• Extra lemon: Add a little more grated zest at the table for a brighter finish.
• Herb change: Replace some parsley with finely chopped fresh dill.
• Peppery finish: Add extra black pepper just before serving.
• Vegetable side: Serve with simply cooked courgette or green beans.
• Tentacle garnish: Quickly warm the reserved tentacles in a little olive oil before plating.

Common mistakes to avoid

• Overcooking the octopus: Follow the stated 20-minute simmer and let it cool in its liquid.
• Skipping the tentacle dips: Dip them briefly three times in total so they curl before the whole octopus cooks.
• Adding cold broth: Keep the broth hot so the rice cooks evenly.
• Pouring in all the broth at once: Add it a ladleful at a time as the rice absorbs it.
• Cooking past al dente: Start checking the rice around the stated 15-minute mark, before adding the octopus.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a pan with a splash of water or broth, stirring until hot; the rice will be softer than when freshly made.

Frequently asked questions