Octopus Risotto

The first time I made octopus risotto was out of curiosity, more to see what would come out of it. The octopus was frozen, so I started with thawing it. I liked the result, especially the texture of the tentacles cooked in their own broth, and the Parmigiano cheese tied everything together without overpowering the sea flavor. It’s a hearty, creamy risotto and not very difficult to make if you have patience.

Quick Info

Total time: about 1 hour
Preparation time: 10-15 minutes (for ingredient prep)
Cooking time: 45-50 minutes (boiling octopus and rice)
Servings: 4
Difficulty: medium
Recipe type: main course, dinner

Ingredients

- 1 can of octopus tentacles (approx. 500 g, 5 large tentacles)
- 8 handfuls of risotto rice (arborio, carnaroli, whatever you have on hand)
- 2 onions
- olive oil
- 5 tablespoons of grated Parmigiano cheese (plus extra for serving)
- salt
- pepper

Preparation method

1. If using frozen octopus, let it thaw completely in the fridge, ideally overnight. Rinse it well under cold running water.

2. Place the whole octopus in a pot with a little cold water and a whole onion, skin included. Don’t add salt. Let it simmer until the tentacles are tender. You need to check after about 40 minutes, possibly longer or shorter, depending on size. When it seems ready (the tentacles are soft to the poke), remove them to a cutting board. Discard the onion.

3. Don’t throw away the liquid in which the octopus boiled. Just remove the onion, keep the broth hot on low heat; you will use it as a base for the risotto.

4. Cut the octopus tentacles into suitable slices, not too thick, just enough to feel them among the grains of rice, but not to dominate the risotto.

5. Finely chop the onion. Place a heavy-bottomed pot over medium heat, add olive oil (a good few tablespoons, enough to cover the bottom) and let the onion soften, stirring occasionally. It shouldn’t brown, just soften a bit.

6. Add the sliced octopus over the onion and stir gently, letting it absorb flavor for a minute or two.

7. Add the risotto rice and mix well so that each grain picks up a bit of oil and flavor. Let everything cook on low heat for 2-3 minutes, stirring constantly.

8. Start pouring in the hot broth in which the octopus boiled, using a ladle, enough to just cover the rice. Stir continuously, as you would for any risotto. When the broth is absorbed, add a little more, gradually.

9. Continue the process: let it absorb, stir, and add more broth until the rice is cooked but creamy, without being mushy, and the sauce is cohesive. This can take 20-25 minutes depending on the rice used. Don’t leave the pot.

10. When it’s almost ready and the rice is soft but still has a slight bite, add the 5 tablespoons of grated Parmigiano. Mix well and let it cook on low heat for another 2-3 minutes. Taste for salt and pepper, adjust to preference.

11. Cover and let the risotto rest for 5 minutes before serving. Serve with a little more grated Parmigiano on top.

Why I make this recipe often

Octopus risotto doesn’t require hard-to-find ingredients if you have frozen tentacles on hand. It’s made from a few simple ingredients and is hearty without being complicated in flavor. It helps that I can also use leftovers of octopus from another recipe, and the boiling broth provides enough flavor.

Tips and variations

Tips

- Don’t salt the octopus broth; salt is added at the end, otherwise the octopus might toughen.
- The broth should be kept hot throughout the risotto preparation.
- Stir the risotto constantly, not just at the beginning and end. It’s essential for creamy texture.

Substitutions

- If you don’t have Parmigiano, you can use any other hard cheese, such as Grana Padano.
- White onion gives a neutral flavor, but red onion works too.

Variations

- You can try adding a little chopped greenery at the end (parsley), but it’s not mandatory.
- If you want more creaminess, you can add a tablespoon of cold butter at the end, along with the cheese.

Serving ideas

- Risotto is served immediately, with grated Parmigiano on top.
- It works well as a main course for a light dinner or as part of a seafood menu.

Frequently asked questions

Does the octopus need to be fresh or can it be frozen?
Frozen works very well too, the important thing is to let it thaw completely and to boil it enough.

Can I use another type of rice?
Ideally, risotto rice (arborio, carnaroli) is best for creamy texture. Regular rice won’t give the same result.

How much octopus broth is used?
The amount isn’t fixed. You add gradually, just enough to cover the rice, and top up as needed. Generally, the leftover broth from boiling is enough.

What do I do if the risotto becomes too dry?
Add a little hot broth immediately and stir vigorously to prevent sticking.

Can it be made without cheese?
You can omit the cheese if you can’t tolerate it, but the flavor will be simpler and less creamy.

Nutritional values

Approximately, for one serving (out of 4 total servings): about 400-500 kcal.
Proteins: 25-30 g, carbohydrates: 60-70 g, fats: 10-15 g. The octopus provides lean protein, the rice provides carbohydrates, and the cheese and oil provide fats. Values vary depending on the exact amount of oil and cheese used. These are estimates, not exact calculations.

Storage and reheating

Octopus risotto is best eaten immediately after it’s made. If leftovers remain, they can be stored in the fridge, covered, until the next day. It can be gently reheated on low heat with a little broth or water, stirring. However, the texture won’t be as creamy as at the beginning.

 Ingredients: a box of octopus tentacles (about 500g - 5 large tentacles) 8 handfuls of risotto rice 2 onions olive oil grated Parmigiano cheese (about 5 tablespoons) salt, pepper

 Tags:  risotto octopus risotto