The baby octopus risotto is a very tasty and easy recipe, yes, really easy and quick.
In less than 30 minutes you will have a first course, including bread sopping, that is finger-licking good.
The baby octopuses in sauce with this risotto are a great match, everything is very flavorful, and the baby octopuses in sauce can also be prepared the day before and kept ready to heat when serving.
The baby octopus is caught all year round, especially in winter with trawl nets and in spring. It is distinguished from the octopus by being smaller and having only one row of suckers.
Follow me in the preparation of this scrumptious recipe and see how easy it is to prepare baby octopus risotto!!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the baby octopus risotto
- 9 oz Carnaroli rice
- 4 cups vegetable broth
- 1 onion (small)
- 4 tbsps extra virgin olive oil
- 1.1 lbs baby octopuses (cleaned)
- 9 oz peeled tomatoes
- 1 packet saffron
- 2 oz butter (To cream the risotto)
- 2 pinches salt
Tools
- 1 Pan
Preparation of Baby Octopus Risotto
To prepare the baby octopus risotto, first prepare the vegetable broth as you usually do and keep it boiling.
Finely chop the onion and place half in a pan with a little extra virgin olive oil, let it sauté until it becomes transparent, then add the tomato purée, season with salt.
Divide the cleaned baby octopuses into large pieces, I kept the tentacles almost intact and cut the head into two parts. Add to the sauce.
Cook the sauce with the baby octopuses over low heat, ensuring it does not dry out too much.
Meanwhile, place the remaining onion in a small pan with more oil and let it toast, add the rice, let it heat well, and then gradually add the always boiling vegetable broth.
Cook the risotto as you usually do, adding the packet of saffron halfway through cooking, check the saltiness, and cream with a little butter at the end of cooking off the heat.
When the risotto is ready, the baby octopuses in sauce will also be cooked, so plate by arranging a portion of risotto and covering with a generous ladle of baby octopuses in sauce.
Serve the risotto while still very hot and..
ENJOY YOUR MEAL
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Annatorte recommends
The risotto should be eaten hot just after being prepared; however, the sauce with the baby octopuses can be made the day before and heated just before serving.
If you like spicy, you can add a chopped chili pepper to the sauce.
If you want, you can flavor the risotto with curry instead of using saffron.
If you want, you can flavor the risotto with curry instead of using saffron.
