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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Seafood Risotto



ingredients

for 4 people
  • 550g Arborio rice.
  • 1/2kg mussels.
  • 700g squid, sliced into rings.
  • 12 prawns.
  • 8 shallots.
  • 10 to 12 cloves of garlic.
  • 120ml dry white wine.
  • About 2 liters fish stock.
  • Chopped parsley.
  • 100ml heavy cream.
  • 80g grated Parmesan cheese.
  • Salt.
  • Extra virgin olive oil.


preparation

Steam open the mussels. Set aside half of them without their shells and keep the other half whole in their shells to place on top of the finished risotto.
Strain the liquid they've released and add it to your fish stock.

Peel the prawns while they're still raw, then make a quick stock with the heads and shells. Add this to your fish stock as well.

Heat a generous glug of oil in the pot you'll use for making the risotto.
Once the oil is hot, brown the peeled and crushed garlic cloves along with the squid rings.
Add the shallots, peeled and chopped into small pieces. When they start turning translucent, pour in the wine and let the alcohol cook off. Then add the rice, stirring constantly over medium heat until the grains start looking glossy.
Now pour in some of the stock (it should be hot and just about to boil) until it covers the rice.
Keep cooking and adding more stock each time the rice looks dry.
Continue this for a total of 18 minutes until the rice is cooked through. It should be nice and creamy, not dry.
Just before you add the last ladle of stock, toss in the prawns, parsley, and the mussels you removed from their shells.
Once the rice is perfectly cooked, stir in the cream and grated Parmesan. Mix everything together for about a minute, then arrange the reserved mussels in their shells on top. Take the pot off the heat, cover it, and let it rest for 5 minutes before bringing it to the table.


Enjoy your meal!

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