Octopus Risotto (Risotto al Polpo)

Octopus Risotto (Risotto al Polpo) is a flavorful Italian dish that combines the tender, slightly sweet taste of octopus with the creamy richness of risotto. This recipe highlights the delicate balance between the briny flavor of the sea and the comforting, savory notes of a classic risotto.

By using the cooking liquid from the octopus, the rice absorbs the essence of the seafood, creating a deeply satisfying and aromatic meal. It’s an elegant dish that’s perfect for special occasions or a sophisticated dinner.

Octopus Risotto (Risotto al Polpo)

Ingredients:

500 grams (1.1 lbs) octopus cooked sous vide, or 500 grams (1.1 lbs) of octopus, boiled in water with a bay leaf and a bit of salt until tender, cooking water reserved and reduced to 500 ml (2 cups)

Optional: reserved liquid from cooking octopus sous vide (you will need 500 ml or 2 cups in total)

200 grams (1 cup) risotto rice, such as carnaroli or arborio

80 ml (1/3 cup) dry white wine

1 medium onion, minced

250 ml (1 cup) sieved tomatoes, or canned peeled tomatoes, pureed with a food processor or immersion blender

Olive oil

Salt and freshly ground black pepper

1 bay leaf (preferably fresh, but dried will work too)

2 Tbsp minced fresh flat leaf parsley

Instructions:

Remove the sous vide-cooked octopus from its bag or, if boiled, take it out of the pot. Pour any leftover cooking liquid into a saucepan and add more liquid if needed to make sure you have 500 ml (2 cups) in total.

In a large, thick-bottomed pan, warm 2 tablespoons of olive oil over medium-low heat. Add the minced onion and cook, stirring occasionally, for 5 to 10 minutes until it softens but doesn’t brown.

While the onion cooks, slice off the tips of the octopus tentacles and set these pieces aside for garnishing later. Chop the remaining octopus into small pieces and set aside.

If you’re using canned tomatoes, blend them until smooth. Mix 250 ml (1 cup) of the pureed tomatoes into the octopus liquid. Heat this mixture until it reaches a boil, then reduce the heat and keep it hot but not boiling.

Once the onion has softened, stir in the risotto rice. Increase the heat to medium and toast the rice for a few minutes, stirring frequently.

Pour in the white wine and stir until it has fully evaporated, leaving the rice almost dry.

Start adding the warm octopus liquid, one ladle at a time. Stir frequently and let the rice absorb the liquid before adding more. Keep the rice gently simmering as you repeat this process.

Continue adding liquid and stirring until the rice is nearly al dente—this should take around 15 minutes. Taste to check: the rice should be tender but still slightly firm to the bite. If you run out of octopus liquid before the rice is fully cooked, use hot water to finish.

When the rice is nearly done, stir in the chopped octopus and a final ladle of liquid. Cook for another minute before turning off the heat.

Stir in most of the minced parsley, then taste the risotto and season with salt and freshly ground black pepper if needed. Let the risotto rest for a few minutes before serving.

While the risotto rests, fry the reserved octopus tentacle tips in a bit of olive oil over high heat until crispy.

Serve the risotto on preheated plates, topped with the fried octopus pieces and the remaining parsley as a garnish.

Notes:

Octopus Preparation: Cooking the octopus sous vide helps it stay tender, but boiling with a bay leaf and salt is also effective if sous vide equipment isn’t available. If you boil the octopus, be sure to reduce the cooking water for added flavor in the risotto.

Risotto Rice: Carnaroli or Arborio rice are preferred for this recipe due to their high starch content, which creates the creamy texture of risotto.

Tomato Addition: The sieved tomatoes or pureed canned tomatoes add a hint of acidity and sweetness that complements the rich flavors of the seafood.

Wine Selection: A dry white wine such as Pinot Grigio or Sauvignon Blanc works best for this dish, as it adds brightness and depth to the risotto.

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Octopus Garnish: Searing the tentacle tips at the end adds a delightful crispy texture and an extra layer of flavor, making the presentation more elegant.

Consistency: The risotto should be slightly runny when served, known as “all’onda” in Italian, meaning it flows like a wave on the plate.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen octopus for this recipe?

Yes, frozen octopus works well. Just make sure to thaw it completely before cooking.

Both sous vide and boiling methods can be used for frozen octopus.

What’s the best type of rice for risotto?

Carnaroli and Arborio are ideal for risotto due to their high starch content, which creates the creamy texture risotto is known for.

Can I substitute the white wine in the recipe?

Yes, if you prefer not to use wine, you can replace it with an equal amount of chicken or seafood broth, or simply water.

How do I keep the octopus tender?

Cooking the octopus sous vide at a low temperature ensures tenderness.

If boiling, make sure to cook it gently until tender (about 45-60 minutes), and avoid overcooking.

What can I use if I run out of octopus cooking liquid?

If you run out of the reserved octopus cooking liquid before the rice is fully cooked, use hot water or seafood broth to finish cooking the risotto.

Can I prepare this dish ahead of time?

The octopus can be cooked ahead and stored in the refrigerator.

However, it’s best to cook the risotto fresh to maintain its creamy texture.

How do I know when the risotto is done?

The risotto is done when the rice is al dente, meaning it has a slight bite in the center but is not hard.

It should also have a creamy consistency.

What can I serve alongside octopus risotto?

A light salad, garlic bread, or roasted vegetables complement the rich flavors of the risotto.

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs well, too.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free as it doesn’t use butter or cheese.

Olive oil is used for sautéing and searing, making it suitable for those avoiding dairy.

How should leftovers be stored?

Leftover risotto can be stored in an airtight container in the fridge for up to 2 days.

Reheat gently on the stovetop with a little water or broth to loosen the consistency.