Octopus with Occelli® al Barolo Risotto
to serve 2 people:
300g fresh octopus
1 stick celery
half glass Barolo
1 ladle of octopus cooking liquid
60g Occelli® al Barolo
extra virgin olive oil
Cook the octopus in plenty of water with a stick of celery, a carrot and a shallot.
I myself cook it in a pressure cooker, calculating 10 minutes from when it starts whistling.
(If the octopus isn’t too tender, leave it for 5 minutes longer).
Remove from the heat and leave to cool in the pressure cooker without opening the lid.
Clean and place in a bowl with a ladle of its filtered cooking liquid.
In a saucepan sauté a finely sliced shallot in oil, add the rice and sauté it too.
Add the Barolo and let it evaporate. Add a ladle of the octopus cooking liquid then start to add the vegetable stock, bit by bit, until the rice is cooked. Salt to taste.
Put the octopus chopped coarsely in a bowl with the diced cheese. When the rice is almost done, add the octopus and the cheese and blend well.
Serve immediately while hot.
For this recipe the following have been used:
Occelli® al Barolo