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Risotto with squid
1 h 40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 749
  • Fat about 25g
  • Carbohydrates about 56g
  • Protein about 71g
This is needed
This is needed for 4 people
  • 2 litres water, boiling
  • 1 octopus (approx. 1.5 kg)
  • 1 onions, washed thoroughly with skin left on
  • 2 bay leaf
  • 2 dl red wine vinegar
  • 2 tbsp coarse salt
  • 1 garlic clove, squeezed
  • 1 tbsp olive oil
  • 2 yellow pepper, cut into strips
  • 200 g risotto rice (e.g. Carnaroli)
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 dl white wine
  • 25 g butter
  • 1 tbsp lemon juice
  • 7 dl vegetable bouillon, hot
  • 100 g Parmesan, finely grated
  • 1 bunch flat-leaf parsley, roughly chopped
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And that's how it's done
And that's how it's done
Rub the octopus with salt, rinse well under running water. To make the cooking stock, bring the water to the boil with all the ingredients up to and including onion. Add the octopus, simmer for approx. 1 hr. over a medium heat. Remove the octopus from the stock and allow to cool a little. Lightly rub the skin with a paper towel and slice.
Heat the oil in a non-stick pan. Stir-fry the garlic and octopus for approx. 2 mins. Reduce the heat and add the peppers, continue to stir-fry for approx. 5 mins. Remove from the pan, season, and set aside. Heat the oil, sauté the onion, add the rice and sauté, stirring, until the rice is translucent. Pour in the wine, reduce by half. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the butter, Parmesan and reserved octopus and mix. Stir in the lemon juice and parsley.

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