Festive Orzotto with Beetroot and Octopus

Execution Method

Get the octopus cleaned from a Blue Island Fish Market.

Bring the water to a boil in a pot, then add the octopus. Add the bay leaf, onion, peppercorns, and wine.

Cover and simmer gently for 40–50 minutes until the octopus is tender.

Let it cool in its cooking liquid. Cut into bite-sized pieces, keeping a few tentacles aside for garnish.

To make the orzotto:

In a large, deep pan, heat the olive oil and sauté the onion until soft. Add the garlic and stir for a few seconds.

Add the orzo and sauté for 1–2 minutes. Pour in the wine and allow the alcohol to evaporate.

Continue adding the stock gradually, stirring constantly.

About halfway through the cooking time (around 8 minutes), stir in the beetroot purée.

Continue adding stock until the orzo is al dente. Add salt, pepper, and the octopus pieces. Pour in the vinegar and mix well.

Remove from the heat, then add the Parmesan and cold butter. Stir vigorously until the orzotto becomes creamy and smooth.

Serve garnished with the octopus tentacles.