Black risotto with octopus

Name: Black risotto with octopus
Ingredients: 150 g Onion; 20 g Garlic; 500 g Risotto rice; 200 ml White wine; 50 g Butter; 1200 ml fish stock; 150 g Parmesan; 150 g Onion; 150 g Winter carrot; 1 units.items octopus; 16 g Squid ink; 200 g Fennel; 200 g Red onion; 30 g Garlic; 150 ml Sushi vinegar; 40 g sumo spice miso; 100 ml Water; 300 ml Sunflower oil; 25 g Ponzu; 5 g Fennel seed; 120 g Sugar; 2.5 g Agar; 50 g red beet sprouts; 6 units.items tasty bites octopus-kimchi; 50 g Samphire

Black risotto with braised octopus, pearls of sweet and sour red onion, and samphire.

Halloween recipe from our culinary advisor at HANOS Apeldoorn.

Ingredients

150gOnion

20gGarlic

500gRisotto rice

200mlWhite wine

50gButter

1200mlfish stock

150gParmesan

16gSquid ink

150gOnion

150gWinter carrot

1units.itemsoctopus

200gFennel

30gGarlic

40gsumo spice miso

25gPonzu

200gRed onion

150mlSushi vinegar

100mlWater

300mlSunflower oil

5gFennel seed

120gSugar

2.5gAgar

6units.itemstasty bites octopus-kimchi

50gred beet sprouts

50gSamphire

Preparation

Finely chop the onion and garlic.
Sauté the onion and garlic in a splash of oil in a pan.
Add the risotto rice and sauté until the grains are translucent.
Deglaze the risotto with the white wine and keep stirring until the wine is almost completely absorbed.
Now add enough stock until the rice is just covered.
Cook the risotto on low heat until the stock is absorbed.
Keep adding a little stock until the risotto is cooked.
Finally, add the Parmesan, butter, and squid ink.
Make sure everything is dissolved and season with salt and pepper.

Cut the carrot, onion, garlic, and fennel into a fine brunoise.
Remove the eyes and mouth of the octopus.
Rinse the octopus well under the tap and dry it afterwards.
Sauté the vegetables in a large pan with some oil.
Add the octopus to the vegetables in the pan.
Add a small splash of white wine.
Put the lid on the pan and braise the octopus until cooked.
After about 45 minutes, check if the octopus is done by piercing the thick part of the tentacles with a knife. The less resistance, the more tender the meat. The cooking time of the octopus depends on its size.
When the octopus is cooked, remove it from the pan and cool down.
Mix the miso and ponzu and coat the octopus with it.
Reheat the octopus in the oven before serving.

Cut the red onion into thin half rings.
Put the sugar, vinegar, fennel seed, and water in a pan and bring to a boil.
Pour the boiling sweet and sour liquid over the red onion rings, cover, and cool down.
Place the sunflower oil in a measuring jug in the fridge.
Pour 250 ml of liquid from the onions into a small pan and add the agar.
Heat this to boiling point.
Pour the mixture into a squeeze bottle and let it cool slightly.
Drip the onion mixture into the chilled oil until nice pearls form.
Scoop them out of the oil and rinse under cold running water.