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.
Grilled Octopus with Lemon Risotto
Servings: 3-4
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 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
Instructions
- 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.
