Riso Carnaroli 300 g
100g butter, 30g chopped shallot,
1 glass white wine, 0,7l hot chicken stock, 0,4l Fume di
pesce, 1 saffron service cup, 100g cream, 1kg fresh octopus,
100g
extra virgin
olive oil, 100g carrots, 100g leeks, 100g
celery, 2 garlic cloves, 1 small onion, 2 glass white wine,
0,2l hot chicken stock
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To
make the capriccio: Cook the octopus in a saucepan with 100g
of extra virgin olive oil, add all chopped vegetables, the
onion and garlic. Pour in the two glasses of white wine and
the 0,2l of stock, cover and cook for 50/60 minutes at medium
heat. Remove octopus from its own liquid, peel and place in
a tureen covered in wrapping film. Press and leave it in the
fridge for 6 hours. To make the risotto: Sauté the shallot
in 70g of butter and saffron in a heavy bottomed saucepan,
add the rice and fry well until transparent. Pour in the wine
and simmer until it has evaporated. Add a ladleful of the hot
stock and the hot fumetti. As the stock is absorbed add more
stock when necessary. Continue in this way for about 16 minutes.
Remove the risotto from heat and stir in butter and cream.
Serve the risotto in four dishes and place on top thinly cut
pieces of octopus. |
