Classic Risotto Recipes


Modern twists on time-honoured favourites.


Saffron and octopus capriccio Risotto


GG038-Risotto allo zafferano con carpaccio di polpo-AL PORTONE-

What you need

  • [   ] 300 g Riserva 1856 Carnaroli Risotto rice
  • [   ] 100 g butter
  • [   ] 30 g chopped shallot
  • [   ] 1 glass white wine
  • [   ] 0.7 l hot chicken stock
  • [   ] 0.4 l fish stock
  • [   ] 1 saffron service cup
  • [   ] 100 g cream
  • [   ] 1 kg fresh octopus
  • [   ] 100 g extra virgin olive oil
  • [   ] 100 g carrots
  • [   ] 100 g leeks
  • [   ] 100 g celery
  • [   ] 2 garlic cloves
  • [   ] 1 small onion
  • [   ] 2 glass white wine
  • [   ] 0.2 l hot chicken stock

Proposed by: Roberto and Salvo Galas


20'
4
Medium

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How to prepare:

To make the capriccio: cook the octopus in a saucepan with 100 g of extravirgin olive oil, add all chopped vegetables, the onion and garlic. Pour in the two glasses of white wine and the 0,2 l of stock, cover and cook for 50-60 minutes at medium heat. Remove octopus from its own liquid, peel and place in a tureen covered in wrapping film. Press and leave it in the fridge for 6 hours.

 

 

To make the risotto saffron and octopus capriccio: sauté the shallot in 70 g of butter and saffron in a heavy bottomed saucepan, add the rice and fry well until transparent. Pour in the wine and simmer until it has evaporated. Add a ladleful of the hot stock and the hot fish stock. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes.

 

 

Remove the risotto from heat and stir in butter and cream. Serve the risotto in four dishes and place on top thinly cut pieces of octopus.


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For this recipe:

CARNAROLI