Risotto with octopus and candied lemon is a unique recipe, primarily because it requires very small octopuses, and the cooking liquid for the rice will be the octopus cooking water, making the flavor richer.

It is a refined and elegant first course that will impress all your guests.

thought for you:

Risotto with baby octopus and candied lemon

Difficulty: Medium
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients

let’s go shopping

1 1/2 cups Carnaroli Rice
14 oz octopuses (small size)
1 quart water (octopus cooking water)
1.75 oz onion
3 lemons (organic)
4 tablespoons sugar
to taste Olive oil
to taste salt
1 oz Butter

Risotto with octopus and candied lemon

Tools

what we need to prepare the

Baking Pan square, 8 x 8 inches (or 9 x 9 inches)
Pot
Cutting Board
Knife
Oven
Food Processor

Preparation: Risotto with Octopus and Candied Lemon

Take small octopuses, each weighing a maximum of 7 oz or smaller, clean them, and in a pot with 2 quarts of water, bring to a boil.
Dip the octopuses one by one, moving them up and down three times before leaving them in the water, and cook for 15 minutes. They should be al dente.
While the octopuses are cooking, wash and dry the lemons, cut the peel, and chop it in the food processor.
Sprinkle the chopped lemon on a baking sheet with sugar and pepper, and place in the oven on grill mode at 350°F for five minutes. Once the peel is caramelized, take it out and let it cool.
When it has cooled, break off some crumbs and flakes that you will use to decorate the plate.
Now let’s move on to the octopuses.
As soon as they are cooked, separate the tentacles from the head.
Once separated, cut half of them into small pieces.
Sauté the octopus pieces in a pan, allowing the water to evaporate once, and when they are dry, add extra virgin olive oil, cover, and continue cooking for another three or four minutes.
Remove the tentacles from the pan and set them aside. In the same pan, sauté the onion with a piece of butter.
Sauté the rice for two minutes, mix everything, and complete with white wine, letting it evaporate.
Gradually add the octopus cooking water, which should be about three times the amount of rice, and bring to cooking.
Add the chopped tentacles, stir, and let it rest for about a minute. Now we are ready to serve.
Using a pastry ring, place some rice in the center, place some tentacles on top, then break some candied lemon, and place a larger piece on top with the crumbs scattered around.
Here is the Risotto with Octopus and Candied Lemon served for Christmas and…
served by the sea.