Riding the wave

Saffron risotto with carpaccio of octopus

Ingredients for the risotto:

300 grams of rice
100 g butter
1 shallot, chopped
1 cup dry white wine
7 dl chicken broth
4 dl of fish stock
10 saffron
100 g of whipped cream.

Ingredients for the carpaccio:

1 kg of fresh octopus
100 grams of oil
100 grams of carrots
100 g leek
100 g celeriac
2 cloves garlic
1 small onion
2 cups dry white wine
2 dl chicken broth.

Preparation of carpaccio:

Heat oil in a saucepan and ask yourself the octopus whole and clean, let it brown and add the chopped vegetables, onion and garlic.
Pour the wine and stock, cover with a lid and cook for about 60 minutes over medium heat.
Remove the octopus from the cooking liquid, remove skin and suckers, pressatelo and put it in a bowl in the refrigerator for 6 hours.

Preparation of rice

Fry the shallots with 70 grams of butter and saffron, add the rice and after briefly browned add the wine and let evaporate.
Continue cooking by adding a little 'time to the boiling broth and comics.
When the rice is cooked al dente stir in the remaining butter and whipped cream.
Spread the risotto on the plate and ask yourself above the octopus while you removed from the bowl and cut into thin slices.

Nonna Lia