Octopus Risotto

1. 1

   In a large pot of water, add the octopus, 1 whole onion, 2 tablespoons of fennel seeds, mustard seeds, and pepper. Cook for 45 minutes or until the octopus is very tender. Strain the broth, and set aside.

2. 2

   In a smaller saucepan, heat a drizzle of olive oil, add chopped onion and a bit of coriander. Saute for a few minutes until the onion is golden brown. Add the risotto and a ladleful of of the octopus cooking broth. When the broth has evaporated, add another one, until the risotto is cooked.

3. 3

   Gently stir in the octopus.

4. 4

   Garnish with cheese and chopped coriander.

* Per serving · 4 servings · Values may vary.