Octopus and potato risotto with parsley

Ingredients

For 1 serving

• Carnaroli rice60 g
• Octopus200 g
• Potatoes80 g
• Garlic1 clove
• Fish stock400 ml
• Extra virgin olive oil10 g
• Parsley8 g
• White wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: shellfish, fish, celery, sulphites,

Method

1. Bring a large pan of water to the boil. Rinse the octopus, hold it by the head and dip the tentacles in 3 times for a few seconds, until they curl, then lower it in completely, cover and cook over low heat for 40 minutes, until a fork goes through easily. Salt only at the end and let it cool slightly in its water: it stays more tender.
2. For the last 20 minutes of the octopus's cooking, heat the fish stock in a small pan and keep it hot over the lowest heat. Peel the potatoes and dice them into pieces of about 1 cm; peel and crush the garlic; chop the parsley.
3. Heat the olive oil in a saucepan over medium heat with the garlic and a pinch of chilli for a minute, until the garlic is just golden; discard the garlic, add the potatoes and rice and toast them for 2 minutes, then deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente, the potatoes tender and the risotto creamy; taste and adjust the salt. Meanwhile drain the octopus and cut it into small pieces.
5. Add the octopus for the last 2 minutes to warm through and finish off the heat with the chopped parsley.