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Fried octopus with black risotto

The squid ink gives this risotto its black color.

Ingredients

1White wine
200gRisotto rice
500mlStock
Squid ink
3banana shallots
octopus
Parmesan cheese
Butter

Preparation

  1. Place the washed octopus dry in the pan, put it on a heat source, and poach for about 1 hour and 20 minutes with the lid on the pan.
  2. The octopus releases moisture during poaching, so it cooks in its own juices.
  3. To check if it is done, pierce the thick part of the tentacles with a meat fork during cooking. The less resistance, the more tender the octopus.
  4. Cut the tentacles to the center (beak), this way you use the whole octopus.
  5. Finely chop the banana shallots and sauté them in some oil.
  6. Add the risotto and fry briefly, then deglaze with white wine and add some stock.
  7. Bring the stock to a boil and cook the risotto gently. Each time the liquid is absorbed, add more liquid.
  8. When the risotto is cooked, add butter and finally Parmesan cheese. Add color with squid ink.
  9. Fry the sliced tentacles, add a bit of garlic and chopped shallot, and deglaze with some poaching liquid. Season with salt.
  10. Spoon the black risotto onto the plate and place the tentacles on top.