Risotto in Octopus Broth

Method

1. Finely slice the shallot and place it in a saucepan with a knob of cold butter and chopped parsley. Cook gently until the shallot softens.
2. Add the Carnaroli rice and toast it together with the shallot and butter for a minute, stirring constantly. Add a pinch of pepper.
3. Deglaze with a splash of white wine (or cognac, but wine is preferred) and let it evaporate completely.
4. Begin adding hot octopus cooking water (broth) one ladle at a time, stirring continuously. Keep the broth warm on low heat.
5. After the second ladle of broth, add small pieces of cooked octopus. Continue cooking and adding broth as needed.
6. Stir frequently and cook until the rice is al dente and creamy. Adjust the consistency with a little more broth or water if needed.
7. Remove from heat. For the mantecatura, add a knob of butter and a handful of grated Parmesan cheese. Stir vigorously until creamy and fully incorporated.
8. Taste and adjust salt only if necessary (the octopus broth may already be seasoned). Serve immediately with a final drizzle of extra virgin olive oil.