Modern twists on time-honoured favourites.
Risotto with baby octopus, olives, capers and basil
What you need
For the risotto
- [ ] 250 g Riserva 1856 Carnaroli Rice
- [ ] 250 g cleaned baby octopus
- [ ] 80 g extravirgin olive oil
- [ ] 50 g cherry tomatoes
- [ ] 50 g peppers cut into strips
- [ ] 30 g white olives
- [ ] 30 g black olives
- [ ] 10 g washed capers
- [ ] 8 leaves of basil
- [ ] 1 small piece of celery
- [ ] 1 carrot and 1 medium sized onion
- [ ]
For the sauce
- [ ] 100 g extravirgin olive oil
- [ ] 50 g basil leaves
- [ ] salt
Proposed by: Alfonso Iaccarino
How to prepare:
Risotto with baby octopus, olives, capers and basil: make the basil sauce by blending the basil, oil and salt. Grill and skin the peppers and cut into strips. Make the stock by boiling the celery, carrot and onion in 1,5 l water for about 30 minutes. Remove the vegetables and boil the octopus briefly. Stone the olives and cut them into small pieces, quarter the tomatoes.
In a heavy bottomed saucepan toast the rice in half the oil. Add a ladleful of hot stock and cook until it has been absorbed. Continue adding stock in this way until the rice is ‘al dente’. During this process, after about 10 minutes, add the octopus and capers. When the rice is cooked remove from the heat, season, and stir through the remaining oil, peppers, olives and tomatoes.
Divide the risotto between 4 warmed plates, spoon the sauce over and scatter with olives and basil leaves.