Risotto with TRATA Musky Octopus
    Ingredients
  • 2 cans of TRATA musky octopus with wine
  • 400 gr of Carolina rice
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 4 green onions, finely chopped
  • 100 ml sweet white wine
  • 250 gr of grated tomato
  • 1 liter of hot water or seafood broth
  • 10 gr of finely chopped parsley
PREPARATION
Preparation Time:30 minutes

Keep the broth or water hot. Choose a wide pot or a deep skillet. Warm the olive oil and butter at low heat and when they melt, add the green onions. Add salt and cover; let cook for 5 minutes until the onions become soft. Continue with the rice. Let it obtain a little color. Pour in the white wine and let the alcohol evaporate thoroughly. If you hurry through this step, the food will have a bitter taste. Set your stopwatch for 17 minutes. The process described below should not last longer than that. Add the tomato and let it be absorbed completely. Continue by gradually adding the broth or water. When 17 minutes have passed, check the taste. The rice should still be slightly firm and the food in the dish should still contain a little sauce. It doesn’t matter if there is a little water (or broth) left over. Stir in the parsley, green onions, and musky octopus. Serve hot with freshly ground pepper.

Recommended products
for the recipe
Risotto with TRATA Musky Octopus
  • 2 cans of TRATA musky octopus with wine
  • 400 gr of Carolina rice
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 4 green onions, finely chopped
  • 100 ml sweet white wine
  • 250 gr of grated tomato
  • 1 liter of hot water or seafood broth
  • 10 gr of finely chopped parsley

Keep the broth or water hot. Choose a wide pot or a deep skillet. Warm the olive oil and butter at low heat and when they melt, add the green onions. Add salt and cover; let cook for 5 minutes until the onions become soft. Continue with the rice. Let it obtain a little color. Pour in the white wine and let the alcohol evaporate thoroughly. If you hurry through this step, the food will have a bitter taste. Set your stopwatch for 17 minutes. The process described below should not last longer than that. Add the tomato and let it be absorbed completely. Continue by gradually adding the broth or water. When 17 minutes have passed, check the taste. The rice should still be slightly firm and the food in the dish should still contain a little sauce. It doesn’t matter if there is a little water (or broth) left over. Stir in the parsley, green onions, and musky octopus. Serve hot with freshly ground pepper.

Preparation Time 30 minutes
Recommended products
for the recipe