Octopus Risotto

History & Background

A dish of southern Italian coasts (Sicily, Puglia, Campania). Long octopus cooking is the legacy of fishermen, who had to soften the muscle with patience alone.

Ingredients for 4

• 1kg octopus
• 320g Carnaroli rice
• 1 onion, 1 celery, 1 carrot, bay (for the octopus)
• 1 garlic clove
• Chilli
• 200g cherry tomatoes
• ½ glass white wine
• 1L stock: octopus water + fish stock
• Chopped parsley
• 50g cold butter
• Extra virgin olive oil
• Salt, pepper

Method

1. Boil the octopus with onion, celery, carrot and bay 40–50 min (test with fork).
2. Cut into pieces and strain the cooking water.
3. In a pan sauté garlic and chilli in oil; add crushed tomatoes and 2/3 of the octopus.
4. Use the same fond.
5. Toast rice and deglaze with wine.
6. Add octopus stock for 14 min.
7. Fold in tomatoes and octopus and continue.
8. Manteca off heat with butter (no cheese), parsley; garnish with remaining octopus.

Wine pairing

Greco di Tufo or Falanghina del Sannio.

Common mistakes

• Undercooking the octopus (rubbery).
• Throwing the cooking water (pure flavour).
• Adding Parmigiano (taboo with fish).