Brazilian Cuisine: Risoto de Polvo - Octopus Risotto

In Brazilian Cuisine, a well-known way of cooking is to make risotto—which is an Italian rice dish. But the Brazilians like to put their own spin on a risotto with their Risoto de Polvo—or Octopus Risotto. Pairing the octopus with...

In Brazilian Cuisine, a well-known way of cooking is to make risotto—which is an Italian rice dish. But the Brazilians like to put their own spin on a risotto with their Risoto de Polvo—or Octopus Risotto. Pairing the octopus with the risotto rice gives the dish an amazing flavor and texture.

You might think that this recipe would be difficult to make, but actually it isn’t and the ingredients are pretty easy to find as well. The tough part will be cutting the octopus the right way; there’s a trick to it. If you don’t know how to cut an octopus, here’s a guide that can help you with that.

Risoto de Polvo — Octopus Risotto

Octopus Risotto
Octopus Risotto

Serves two or three people.

Ingredients:

  • 1 lb. of octopus
  • 1 chopped onion
  • 1 c. of risotto rice
  • ½ c. of red wine
  • 1 tbsp. of chopped parsley
  • ½ c. of olive oil
  • 1 tsp. of lemon juice
  • 1 chopped tomato
  • Pepper to taste

Directions:

  1. Follow the above guide when you're cutting the octopus in pieces.
  2. In a large saucepan, pour in 1 tbsp. of olive oil, the octopus and the octopus juice.
  3. Cover the saucepan and simmer on low.
  4. After 20 minutes, remove the octopus and place it in a bowl to cool a little; set aside. Do not throw out the liquid!
  5. In a large skillet, pour in the remaining olive oil and throw in the chopped tomato and onion.
  6. Cook on medium heat until they’re soft.
  7. Add in the rice and sauté for 1-2 minutes.
  8. Next, pour in a ½ c. of water, the red wine and ½ c. of the octopus juices left in the saucepan and blend well.
  9. Let the mixture boil gently for 20 minutes, stirring periodically. More water may need to be added as the risotto simmers; you could add in the octopus juice, but you must use caution when doing so as the juice could make the dish very salty.
  10. While the risotto is simmering, cut the octopus into bite-sized pieces.
  11. At the end of 20 minutes, throw in the parsley, lemon juice, pepper and octopus pieces.
  12. Mix thoroughly and enjoy while the dish is hot.

This delicious dish will surprise your guests and is a delight to seafood lovers. Now that you've seen up this recipe, don't be afraid to pick up some octopus next time you're at your local seafood market!

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