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… EN: View full recipe: Octopus Risotto