John Myers
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Baby Octopus Risotto
The perfect baby octopus risotto recipe with a picture and simple step-by-step instructions.
Marinade and squid
- 1 kg Squid (Octopus sp.) Fresh meat
- 185 ml Red wine
- 2 tbsp Balsamic vinegar
- 2 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 1 Pc. Clove of garlic
Risotto
- 3 Pc. Shallot
- 400 g Arborio risotto rice
- 300 ml White wine dry
- 800 ml Fish stock
- 100 ml Cream
- Olive oil
Marinade and squid
- Rinse the squid thoroughly and pat dry with kitchen paper. Cut off the head and pouch with a small knife. When the squid is large, cut the tentacles once. Place the squid in a large bowl. Mix the red wine, vinegar, soy and hoisin sauce and garlic and pour over the squid. Stir so that the squid is completely coated in the marinade. Then cover and put in the refrigerator for a few hours. Preferably overnight. Preheat the grill or grill plate to the highest setting. Drain the marinade and set aside. Grill the squid in portions on a lightly oiled grill plate or baking sheet for 3-5 minutes until the meat is white. In the meantime, pour the marinade over it.
Risotto
- Heat the olive oil in a pan. Fry the shallots and stir-fry the rice, making sure that the rice is covered with oil. Slowly add the white wine, stirring the rice again and again. Allow the white wine to boil down almost completely. Then gradually add the fish stock while stirring and reduce the heat. Then cook the rice to the bite for about 15 minutes. Finally, pour in the cream and mix well in the risotto. Serve the squid on the risotto, pour some of the marinade over it if you like.
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