octopus risotto

Let the octopus dance in the pot with flavors that awaken the senses! This quick octopus risotto is a unique culinary experience you won't forget. Get ready to savor the magic of Mediterranean cuisine!

🗓 Octopus Risotto

📼 https://youtu.be/nbYpG9nonhE?sub_confirmation=1

Utensils: 3.5lt 24cm pot with Secuquick Lid

Cooking time: 4 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

600g octopus

20g parsley

1 dry onion

3 garlic cloves

150g vegetable broth

500g tomato broth

1 tbsp estragon

1 tbsp salt

1 tsp pepper

20g ouzo

300g rice

2 tbsp olive oil

Instructions:

Take the 3.5lt 24cm pot and open the valve to 7, and the audiotherm to the grill setting.

Once the audiotherm beeps, add the octopus to the pot without any liquid. Let it sear for half a minute on each side.

Extinguish the flames with ouzo. Turn the octopus over and add the chopped onion and garlic, sautéing them for half a minute until they brown.

Turn the octopus again and let it sauté for another half minute. Add the tomato broth, vegetable broth, and parsley.

Close the pot with the Secuquick lid, set the valve to 9, and the audiotherm to 3 minutes on turbo mode.

As soon as the audiotherm reaches the first soft dot, reduce the heat from 9 to 2 or 3.

Once it reaches the turbo mode, let the octopus cook for 3 more minutes.

When the audiotherm beeps, turn off the heat and wait for the indicator to go to the left.

Open the pot, remove the octopus, set the valve to 9, and add the rice. Once it starts boiling, stir and close with the Secuquick lid. Set the audiotherm to 1 minute on turbo mode.

When the audiotherm reaches the soft dot, reduce the heat to 2 or 3, and once it reaches turbo mode, let the rice cook for 1 more minute.

Turn off the heat and wait for the indicator to go to the left before opening the pot and serving.

Enjoy your meal!

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