Prep 30 mins
Cook 40 mins
This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.
- 500 g rice
- 1500 g octopus (better 4-5 small ones)
- 1 cup olive oil
- 100 g onions
- 2 garlic cloves
- 200 g passata (or Italian-style sieved tomatoes)
- 100 g parmesan cheese (grated)
- 30 g hard sheep's milk cheese (Grana Padano cheese)
- 1 bay leaf
- 2 cups white wine
- 70 g fresh parsley leaves
- Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
- Finely mince garlic and parsley leaves.
- Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
- After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
- Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
- Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
- Cook for 2-3 minutes more and serve with grated parmesan cheese.