Octopus Risotto

Name: Octopus Risotto
Ingredients: 500 grams octopus; 2 onions; 1 garlic clove; 2 tablespoons fennel seeds; salt; black ground pepper; mustard seeds ground; 1 cup risotto rice; 1 bunch coriander; goat cheese or Parmesan, to taste

10 ingredients

4 steps

Ingredients

500 grams octopus
2 onions
1 garlic clove
2 tablespoons fennel seeds
salt
black ground pepper
mustard seeds ground
1 cup risotto rice
1 bunch coriander
goat cheese or Parmesan, to taste

Directions

1

In a large pot of water, add the octopus, 1 whole onion, 2 tablespoons of fennel seeds, mustard seeds, and pepper. Cook for 45 minutes or until the octopus is very tender. Strain the broth, and set aside.
2

In a smaller saucepan, heat a drizzle of olive oil, add chopped onion and a bit of coriander. Saute for a few minutes until the onion is golden brown. Add the risotto and a ladleful of of the octopus cooking broth. When the broth has evaporated, add another one, until the risotto is cooked.
3

Gently stir in the octopus.
4

Garnish with cheese and chopped coriander.