Rice with octopus and potatoes

A great classic of Mediterranean cuisine, revisited with a touch of respect for the ingredients: this risotto with octopus and potatoes was born from the desire to waste nothing, not even the precious octopus cooking broth. The result is a rich, creamy dish, rich in marine flavor, perfect for those who love the contrast between land and sea.

Ingredients for 2-3 people:

• Carnaroli rice: 200 g

• Octopus: approximately 600 g

• Potato: 1 large

• Bay leaves: 3-4

• Peppercorns: a dozen

• Butter: 30 g

• Parsley: to taste

• Salt: to taste

• Pepper: to taste

Procedure:

1. Bring a pot of water to the boil with the bay leaves and peppercorns.

2. Submerge the octopus, lifting and lowering it several times to curl its arms, then cook it thoroughly for about 40 minutes. Add salt during cooking.

3. Meanwhile, peel and cut the potato into small pieces and boil it separately until tender.

4. Once the octopus is cooked, remove it from the water and let it cool. Strain the cooking liquid and set it aside.

5. In a pan, toast the rice with the butter for about a minute, then begin cooking by adding the octopus broth little by little, stirring occasionally.

6. Cut the octopus into small pieces, leaving the ends of the arms intact. If you prefer, remove the skin from the head.

7. Just before the rice is completely cooked, add the drained potato (better if lightly crushed with the back of a spoon) and then the octopus pieces.

8. Mix everything well, season with salt and pepper, and garnish with finely chopped parsley.

9. Serve garnished with the tips of the octopus arms and, if you like, a sprig of parsley for a spectacular touch.

A dish that tastes of the sea and memory

This risotto is a tribute to salvaged cuisine and folk wisdom: every spoonful captures the scent of the sea and the softness of the earth. Perfect for a special dinner or to surprise those who love authentic, deep flavors.