Grilled Octopus & Lemony Risotto

I took a personalized class in Juliana Gueiros’ new space Roti Na Cozinha to overcome my fear of octopus and finally tackle this dish I love so much. Juliana is an amazing trained chef with a mission to simplify home cooking through her Instagram and now in-person. Meeting her was really really special and we had so much fun cooking together. Please enjoy this recipe prepared especially for The Carioca Kitchen and to make all my octopus dreams come true.

Equipment:
Pressure cooker

Nonstick frying pan

Medium saucepan or stock pot

Chef’s knife

Cutting board

Wooden spoon or spatula

Measuring cups & spoons

Octopus Ingredients:
1.5 lbs of Octopus Tentacles

3 tablespoons of olive oil

Salt to taste

Paprika (optional)

Olive oil for grilling

Risotto Ingredients :
2 tbsps butter

1 diced onion

1 cup of arborio rice

1/4 cup of white wine

Zest of 1 lemon

500ml of broth of choice

Salt and pepper to taste

1/4 cup of mascarpone

1/4 cup of grated parmesan cheese
a handful of chives to garnish

Servings: 3-4

Active time: 35–40 minutes

Total time: under 50 minutes

Octopus Steps

Put the octopus tentacles in a pressure cooker (no liquid necessary)

Cook on high for 10 minutes

In a non stick frying pan brown the tentacles on 2 sides (about 2-3 minutes per side)

Season with salt and paprika

Risotto Steps:

Heat the butter in a medium sized sauce pan or stock pot and saute the onion

Once the onion is translucent add the rice and coat it in the butter

Add the wine and lemon zest

When the wine is evaporated start adding broth 1/2 cup at a time; once liquid is absorbed add the next half cup until the rice is cooked al dente

Add the parmesan and the mascarpone and taste for salt and pepper

Top with chives

Serving Suggestion
Make it a date night with a glass of white wine or bubbly.

For a video of this recipe click Here