Risotto with octopus

Risotto with octopus
Risotto with octopus nice, delicious, rich risotto with octopus and tomato. Lenten and is suitable for all seasons!
5.0 stars rate, from 4 Chefs

Preparation time: 20 | Cooking: 1 hour 25 minutes | Total time: 1 hour 45 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 600 Calories | Fat: 15 g.



Ingredients:
Octopus: 1 kilo
Vinegar: 4 tablespoons
Allspice: 3 - 4 grains
Pepper: 4 - 5 grains
Daphne: 1 leaf
Ελαιόλαδο : 1/4 cup
Chopped κρεμμύδι : 1 moderate
Chopped garlic: 1 cloves
Rice: 2 mugs (Carolina)
tomato paste: 2 teaspoons
Dry white wine: 1/2 mug
Chopped tomatoes: 2 moderate
Ζάχαρη : 1/2 teaspoon
Salt, pepper: as you like
Hot water: 5 about mugs
Chopped parsley: little for serving (optionally)

Directions:
1. Clean the octopus and put it together with the bay leaf, allspice, pepper and vinegar in a saucepan to boil. If necessary, add a little water. When boil and soften (care not paravrasei) Remove from the pan and when cool cut it into pieces.
2. in pot, heat very good olive oil and add the octopus. The fry for 2 - 3 minutes. Add onion and garlic and a little turn down the heat. Sauté and these, wither. Add rice and turn 1 a minute into the oil. Add the tomato paste and fry him another 1 minute. Finally switch off the wine.
3. Once the wine has evaporated, Add tomatoes, sugar and half water. Season to taste and cook over medium heat, stirring regularly. When water is absorbed, add more, stirring frequently again. Continue to boil rice (will slightly dirtied outside, but inside it holds little).
4. Remove from the heat, try for seasoning and serve immediately. If desired sprinkle with parsley.

Prepared in 10 June 2013 by Luise

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