I love it when a reader reports about having tried a recipe from this blog, and even more so when they post a picture on Stefan’s Gourmet Blog’s Facebook page. Jev Kuznetsov did something similar, as he started with my recipe for octopus sous-vide, and then used it to make risotto with chorizo. I really liked that idea, and so I made this as well.
When you cook octopus sous-vide, a lot of liquid is released. This liquid is very flavorful, so it would be a waste to discard it. It is perfect to make risotto. This octopus and chorizo risotto is a flavor bomb, with great depth of flavor. If you don’t have sous-vide, you could still get a similar result by boiling the octopus as one normally boils an octopus (which I have never actually done, but I’m sure you can find how to do this online) with the same vegetables and other ingredients in the cooking water, and then reduce the cooking water to the amount needed for the risotto. This should produce a fairly similar result.
Jev, thanks for the inspiration! Here’s what I did…
For the octopus
1 kg (2.2 lbs) octopus legs
2 celery stalks
6 black pepper corns
1 bay leaf
1 clove garlic
1 bell pepper, diced
1/2 onion, minced
1 clove garlic, minced
50 grams (1.8 oz) soft chorizo (i.e. not the dried variety), diced
130 grams (2/3 cup) risotto rice, such as carnaroli
80 ml (1/3 cup) dry white wine
1/2 tsp smoked paprika
1/8 tsp ground cayenne pepper
1 Tbsp extra virgin olive oil
1 Tbsp minced fresh flat leaf parsley
This dish is loaded with flavor, and thus needs a hefty wine. Full-bodied is an understatement. Although white is an obvious choice, rosé or red could also work. We enjoyed this with a Verdicchio dei Castelli di Jesi Riserva.
It is already over two years ago that Richard sent me a package of chiles and the challenge to cook a dish with at least five of them. The resulting Penne all’Arrabbiata with Napoletano Meatballs and Chile Pecorino Foam was very nice.