Celery, Fish broth, Octopuses, Risotto

Risotto with octopus

Ingredients

  • octopuses - 50 g
  • garlic shallot – 20 g
  • rice for risotto - 70 g
  • fish broth - 100 ml
  • tomato paste - 30 g
  • celery root - 20 g
  • lemongrass - 10 g
  • parsley - 10 g
  • parmesan - 20 g
  • butter - 10 g

Cooking

Step 1

Cut the octopus into rings, fry with shallots. Add rice to the pan. After 5 minutes, add fish broth and tomato paste. Cook over medium heat until the liquid has evaporated.

Step 2

Puree the celery root and add to the risotto along with the chopped parsley. At the end, add grated parmesan and butter.

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