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.