Octopus Risotto Recipe

Diving fork-first into this Creamy Octopus Risotto feels like embarking on a culinary adventure where the sea meets the simmering romance of perfectly cooked Arborio rice. Let’s get cooking!

I love bringing the deep flavors of the ocean together with creamy textures, and my Octopus Risotto does just that. Arborio rice, my go-to risotto grain, absorbs a super-tasting blend of olive oil, white wine, and warm stock.

Every single grain is infused with chopped-up octopus, lemon zest, and parsley. And that’s the risotto part.

What follows is a surefire way to reward yourself with a delightful and totally nutritious meal.

Octopus Risotto Recipe Ingredients

• Arborio Rice: High in carbohydrates, it’s the creamy base of the risotto.
• Olive Oil: Heart-healthy fats; adds richness and flavor depth.
• Onion: Provides a savory sweetness; rich in antioxidants and vitamins.
• Garlic: Adds robust flavor; boasts anti-inflammatory properties.
• Dry White Wine: Brings acidity; enhances the dish’s depth and complexity.
• Octopus: High in lean protein, it’s tender with a subtle, oceanic taste.
• Lemon: Adds a burst of citrus; enhances freshness and flavor.
• Parsley: Herbaceous and bright; packed with vitamins and iron.

Octopus Risotto Recipe Ingredient Quantities

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 liter vegetable or fish stock, kept warm
• 400 grams cooked octopus, chopped into bite-sized pieces
• 1 lemon, juiced and zested
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon unsalted butter
• Grated Parmesan cheese, to serve (optional)

How to Make this Octopus Risotto Recipe

1. In a large saucepan, over medium heat, warm the olive oil. Add the onion that has been cut into fine pieces and sauté until the onion is translucent, which should take about 5 minutes. Add the garlic, minced, and cook for another minute.

2. Incorporate the Arborio rice and simmer for 2-3 minutes, toasting the rice in the oil until it is lightly browned and tastes nutty.

3. Add the dry white wine. Stir and wait until the liquid is absorbed, mostly, by the rice.

4. Begin incorporating the warm vegetable or fish stock, adding it one ladle at a time, and stirring frequently. Let each addition of stock be absorbed before you add the next.

5. Maintain the cooking process until the rice achieves a creamy consistency while still being al dente, a state of doneness achieved by the balance of a firm interior for each grain combined with a tender exterior. This normally takes from 18 to 20 minutes. You may find, as I did, that the amount of stock consumed either by the rice or the cook (my lips were quite parched by the end of the stock’s journey) may vary somewhat.

6. When the rice is almost finished, mix in the chopped, cooked octopus, and warm it thoroughly.

7. Combine well the lemon juice and zest.

8. Add salt and black pepper to taste to the risotto, and your dish is ready.

9. Blend in the unsalted butter and the fresh parsley, chopping finely. Stir until the butter is melted and well-incorporated.

10. Serve the Risotto di Polpo hot, topped with freshly grated Parmigiano-Reggiano, if desired.

Octopus Risotto Recipe Equipment Needed

1. Large saucepan
2. Measuring cups and spoons
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Ladle
7. Grater or zester
8. Small bowl (for lemon juice and zest)
9. Optional: Cheese grater (for Parmesan)

FAQ

• Q: How can I cook the octopus if I only have raw octopus?A: Simmer raw octopus in salted water with a bay leaf and some peppercorns for about 45-60 minutes until tender. If using frozen octopus, thaw it first. Once cooked, allow it to cool before chopping it into bite-sized pieces for the risotto.
• Q: Can I use another type of rice instead of Arborio?A: Arborio rice is preferred for its starchy quality, which creates the creamy texture of risotto. Alternatively, you can use Carnaroli or Vialone Nano, which are also short-grain Italian rice varieties suitable for risotto.
• Q: Is it necessary to use white wine in the recipe?A: You can replace white wine with either a like amount of stock or a splash of apple cider vinegar for acidity in this dish, though I prefer using the wine for the additional layers of flavor and depth it provides.
• Q: How can I ensure the risotto is creamy without overcooking the rice?A. Add the stock gradually, one ladleful at a time, and stir frequently until each addition is absorbed before adding more. After 15 minutes of cooking, taste the rice frequently until it is al dente.
• Q: What can I do if the risotto becomes too thick?A: When the risotto looks like it’s too thick, I can make it looser by mixing in more stock or hot water until it looks and feels like (when I taste it) the proper consistency for the risotto.
• Q: Can I prepare any part of the recipe in advance?A: Yes, you can ready the cooked octopus and keep it in the fridge. You can also prepare the onion, garlic, and parsley in advance for a smoother cooking journey.
• Q: Why is it suggested to keep the stock warm?A: It is crucial to keep the stock warm because it helps to promote a consistent cooking temperature, which is necessary to ensure that the rice cooks evenly and attains the creamy texture that defines risotto.

Octopus Risotto Recipe Substitutions and Variations

Carnaroli or Vialone Nano rice can replace Arborio rice in this recipe. These rices have a different texture and behave differently from Arborio rice when you stir them. They remain a bit more firm and have more of an al dente bite. Some chefs prefer to use these rices because they give the final dish a slightly different texture.
Vegetable oil or melted butter can be used in place of 2 tablespoons olive oil if a different flavor profile is desired.
Substitute 1 small onion, finely chopped, with shallots for a more delicate taste.
One cup of dry white wine can be substituted with chicken broth or additional stock if you want a non-alcoholic version.
You can use chicken stock in place of 1 liter of vegetable or fish stock, if you want a richer flavor.

Pro Tips

1. Perfect Your Stock: For a richer flavor, consider making your own vegetable or fish stock. Adding aromatics like celery, carrots, and herbs while simmering can enhance the depth of flavor, giving the risotto an extra layer of complexity.