Octopus and Saffron Risotto

Method

• 1. Begin by cleaning and cutting the octopus into small pieces.
• 2. Heat the olive oil in a large skillet over medium-high heat.
• 3. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
• 4. Add the octopus and sauté for an additional 3-4 minutes.
• 5. Add the arborio rice and sauté for 2 minutes.
• 6. Pour in the chicken or vegetable broth and white wine and bring to a boil.
• 7. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
• 8. Add the saffron threads and stir to combine.
• 9. Simmer for an additional 5 minutes, stirring occasionally.
• 10. Remove the skillet from the heat and stir in the Parmesan cheese and butter.
• 11. Season with salt and pepper to taste.