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Eerie Black Risotto with Tender Octopus Recipe

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Ingredients

Scale
  • For the Risotto:
    • 1 1/2 cups Arborio rice
    • 4 cups seafood broth (or vegetable broth)
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine
    • 2 tablespoons olive oil
    • 2–3 tablespoons squid ink (adjust to taste)
    • Salt and freshly ground black pepper, to taste
    • 1/2 cup grated Parmesan cheese (optional)
    • Fresh parsley, chopped (for garnish)
  • For the Octopus:
    • 1 pound fresh octopus, cleaned
    • 2 tablespoons olive oil
    • 2 cloves garlic, smashed
    • 1 bay leaf
    • Lemon wedges (for serving)

Instructions

  • Prepare the Octopus: In a large pot, bring salted water to a boil. Add the cleaned octopus, bay leaf, and smashed garlic. Reduce the heat and simmer for about 45-60 minutes or until tender. Once cooked, remove the octopus and let it cool slightly. Slice into bite-sized pieces.
  • Make the Risotto: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Toast the Rice: Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the grains are slightly translucent.
  • Deglaze with Wine: Pour in the white wine, stirring until it’s mostly absorbed by the rice.
  • Add the Broth: Gradually add the warm seafood broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. This process will take about 18-20 minutes, until the rice is creamy and al dente.
  • Incorporate Squid Ink: Once the risotto is nearly done, stir in the squid ink, adjusting to your desired level of darkness. Season with salt and pepper. If using, fold in the grated Parmesan cheese for extra creaminess.
  • Sauté the Octopus: In a separate pan, heat olive oil over medium heat. Add the sliced octopus and sauté for about 3-5 minutes until warmed through and slightly crispy on the edges.
  • Plate the Dish: Serve the risotto in bowls, topped with the sautéed octopus. Garnish with fresh parsley and a squeeze of lemon juice.

Nutrition

Find it online: https://succulentrecipes.com/eerie-black-risotto-with-tender-octopus-recipe/