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Risotto with octopus

Risotto with octopus

Ingredients

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.