Octopus Risotto: An Italian Treat

• Get started on this octopus risotto recipe by brunoising the onion, leek and garlic (cutting them into very small cubes). Add a dash of olive oil to a pot and sauté the vegetables over medium-low heat until the onion is almost transparent.
• Add the Rey del Pulpo precooked octopus and sauté for a few minutes until it browns a little bit.
• Next, tip in the rice and the saffron and sauté a few more minutes. Pour in the wine, raise the heat, stir and boil down the wine completely.
• Now for the moment of truth: adding the broth. First, pour your fumet or fish broth into a separate pot to keep it warm. You’re going to add it one bit at a time, waiting to add more liquid until the last bit has been fully incorporated.
• A key to ensuring this octopus risotto recipe turns out impeccably is to stir constantly, causing the rice to release its starch.
• The rice should be tender on the outside, but al dente on the inside. While it should be cooked through in 15 to 18 minutes, you should check the package of rice for the cooking time and taste it as you go to ensure you get the right texture, as cooking times may vary based on stovetop and temperature.
• Add the final touch a few minutes before your octopus risotto is ready. Remove from heat and mix in the Parmesan cheese and butter. This will create the perfect creamy texture characteristic of risotto.
• Season to taste and let rest for 3 minutes. Dig in!

A Parmesan crisp set over the risotto will add flavor and elegance.

• To make one, combine 1/2 cup shredded Parmesan cheese with one tablespoon of breadcrumbs in a bowl.
• Line a baking sheet with parchment paper and spread the breadcrumb cheese mixture over it in a single layer. Bake for 4 minutes in an oven preheated to 350°F.
• This will create a single Parmesan crisp. Once cooled, break into pieces and set over the octopus risotto.