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    • Octopus and Saffron Risotto

    Mark Sharron
    Easy
    15 minutes
    2
    This dish is a textural masterpiece and flavor-layering showcase, marrying the velvety elegance of saffron-infused risotto with the succulent chew of perfectly tender octopus. We’ll treat each element with intention—slow-braising the octopus for texture and sweetness, then finishing it in a sear to contrast the silky grains.. This unique dish is sure to please the most discerning palate. With its delicate flavour and creamy texture, it is a perfect accompaniment to any meal. The combination of octopus, saffron, and risotto creates a dish that is both comforting and elegant. This dish will satisfy you whether you are looking for a light lunch or a hearty dinner. Octopus demands respect. Saffron demands restraint. When both are honored, this dish becomes a symphony—briny, floral, and unforgettable. Serve with a chilled Vermentino or light skin-contact white for transcendence
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    Ingredients

    • For the Octopus:
    • - 1 medium octopus (approx. 1–1.2 kg), cleaned
    • - ½ onion, halved
    • - 1 carrot, chopped
    • - 1 celery stick
    • - 1 bay leaf
    • - 5 black peppercorns
    • - Sea salt
    • For the Saffron Risotto:
    • - 180g Carnaroli rice (or Arborio)
    • - 1 small shallot, finely minced
    • - 2 tbsp olive oil + 1 tbsp unsalted butter
    • - 750ml hot fish or vegetable stock
    • - 50ml dry white wine
    • - 2 pinches of saffron threads, steeped in 2 tbsp hot stock
    • - 40g grated aged Parmesan
    • - Salt to taste
    • Garnish (Optional):
    • - Micro parsley or fennel fronds
    • - Lemon zest
    • - Smoked paprika or Espelette pepper (pinch)

    Method

    • Octopus and Saffron Risotto: Step by Step Method
    • Rinse the octopus under cold water to remove surface slime.
    • Fill a pot with cold water; add onion, carrot, celery, bay leaf, peppercorns, and a small pinch of sea salt.
    • Submerge octopus in the pot and bring to a bare simmer (just below boiling).
    • Simmer octopus gently for 45–60 minutes until very tender (check with a skewer).
    • Remove octopus from cooking liquid; let cool enough to handle.
    • While octopus cooks, steep saffron threads in 2 tbsp hot stock to infuse color and aroma.
    • Strain octopus cooking liquid and reserve for risotto base or discard.
    • Cut cooled octopus into bite-sized pieces, discarding beak and skin if desired.
    • In a separate saucepan, heat fish or vegetable stock and keep hot for the risotto.
    • In a wide pan, warm olive oil and butter over medium heat.
    • Add minced shallot and sauté until soft and translucent (not colored).
    • Add rice to the pan; stir for 2–3 minutes to coat with fat and lightly toast.
    • Pour in white wine; stir gently until mostly absorbed by rice.
    • Add saffron infusion (with liquid) to the rice; stir to distribute.
    • Begin adding hot stock to rice, one ladleful at a time, stirring frequently.
    • Allow each addition of liquid to absorb before adding the next.
    • Continue this process for about 16–18 minutes, or until rice is creamy and al dente.
    • Halfway through cooking, fold in chopped octopus pieces to gently heat through.
    • When rice is just cooked, remove from heat; stir in grated Parmesan and adjust salt to taste.
    • Rest risotto for 1–2 minutes for texture.
    • Plate risotto in warm bowls, creating a gentle slope for visual appeal.
    • Garnish with micro parsley or fennel fronds, grated lemon zest, and a pinch of smoked paprika or Espelette pepper.