Should you cook dinner octopus sous vide, you’ll get tender flavorful octopus, in addition to plenty of flavorful liquid within the bag (greater than a 3rd of the unique weight of the octopus, see this submit). Het is a waste to throw that liquid out, because it incorporates plenty of taste. An effective way to make use of that liquid is to make risotto.
You too can put together octopus risotto by boiling the octopus within the conventional approach, after which utilizing the cooking water for the risotto.
Once I cook dinner octopus sous vide, I put a big batch into a big water bathtub directly, after which freeze most of it. If I put together an octopus dish for which I don’t use the liquid, comparable to an Italian octopus salad, I freeze the liquid for later use. For this risotto I used 500 grams of sous vide cooked octopus with the liquid from the bag, plus the liquid from one other 500 grams of sous vide cooked octopus.
Elements
For two massive or 3 medium servings
- 500 grams (1.1 lbs) octopus cooked sous vide, or 500 grams (1.1 lbs) of octopus, boiled in water with a bay leaf and a little bit of salt till tender, cooking water reserved and decreased to 500 ml (2 cups)
- non-obligatory: reserved liquid from cooking octopus sous vide (you will have 500 ml or 2 cups in whole)
- 200 grams (1 cup) risotto rice, comparable to carnaroli or arborio
- 80 ml (1/3 cup) dry white wine
- 1 medium onion, minced
- 250 ml (1 cup) sieved tomatoes, or canned peeled tomatoes, pureed with a meals processor or immersion blender
- olive oil
- salt and freshly floor black pepper
- 1 bay leaf (ideally recent, however dried will work too)
- 2 Tbsp minced recent flat leaf parsley
Directions
Take the sous vide cooked octopus out of the bag…
…and pour the liquid right into a saucepan. Add extra octopus liquid you probably have it or water, to finish up with 500 ml (2 cups) of liquid.
Warmth 2 tablespoons of olive oil in a large low pan with a thick backside. Add the minced onion and stir over medium-low warmth for five to 10 minutes or till the onion is gentle (not browned).
In the meantime, reduce off the ends of the octopus tentacles and reserve as garnish. Cube the remaining octopus, and reserve.
If utilizing canned peeled tomatoes, puree them with a blender.
Add 250 ml (1 cup) of the pureed tomatoes (or sieved tomatoes) to the octopus liquid. Deliver this to a boil, then maintain it scorching however not boiling.
When the onions are gentle, add the rice.
Enhance the warmth to medium and stir the rice to toast it for a few minutes.
Add the white wine.
Stir till the wine has evaporated.
When the rice is nearly dry, add a ladle of octopus liquid.
Be sure that the rice retains simmering gently. Stir till the rice is nearly dry, then add one other ladle of liquid.
Maintain stirring and including liquid till the rice is nearly al dente, about quarter-hour. Test the doneness of the rice by tasting. The rice ought to have chew, nevertheless it shouldn’t be onerous on the within. Should you run out of liquid earlier than the rice is cooked, swap over to utilizing scorching water as a substitute.
When the rice is nearly al dente, add the octopus and one other ladle of liquid. Stir for one more minute, then flip off the warmth.
Add many of the minced parsley.
Stir, then style and regulate the seasoning with salt and freshly floor black pepper. It’s possible you’ll not want any salt. Enable the risotto to relaxation for a few minutes earlier than serving.
In the meantime, fry the reserved octopus tentacles in olive oil over excessive warmth.
Serve the risotto on preheated plates, garnished with the remaining parsley and the fried octopus tentacles.
Wine pairing
That is nice with a full-bodied dry Italian white, comparable to Fiano di Avellino, Vermentino from Sardegna or a Verdicchio Riserva.
Flashback
Miso-cured salmon sous vide is a good way to arrange salmon.
