Risotto Nero with Octopus Tentacle

• 200 grams of Arborio rice
• 50 grams of butter, divided
• 1 onion, finely diced
• 1 large garlic clove, crushed
• 150 grams of chopped squid
• 1 tablespoon of tomato paste
• 1 small glass (about 125 millilitres) of dry white wine
• 1 litre of hot fresh fish stock
• 2-3 tablespoons of grated Parmesan
• 50 grams of squid ink
• Juice of 1/2 lemon
• 2-3 pre-cooked octopus tentacles
• Olive oil, for cooking

• A handful of flat-leaved parsley, finely chopped
• 1 small garlic clove, finely chopped
• Zest of 1 lemon

Ingredients for 2-3 people.

• Prepare Gremolata: In a small bowl, combine chopped parsley, garlic and lemon zest. Set aside.
• Heat Stock: Keep the fish stock hot over low heat in a separate pot.
• Sauté Onion and Squid: In a large pan, melt half of the butter with a splash of olive oil over medium-low heat. Add diced onions, crushed garlic and chopped squid. Sauté until the onions are soft and translucent, about 5-7 minutes.
• Toast Rice: Increase the heat to medium. Add Arborio rice to the pan with the onion mixture. Stir well to coat the rice with the butter and cook for 2-3 minutes until the rice becomes slightly translucent. Stir in the tomato paste and cook for another minute.
• Deglaze with Wine: Pour in the white wine, stirring constantly, until it is absorbed by the rice.
• Add Squid Ink and Stock: Add the squid ink to the pan and stir well to combine. Begin adding the hot fish stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
• Finish Risotto: Once the rice is cooked to your liking (tender with a slight bite), remove the pan from the heat. Stir in the remaining butter, grated Parmesan cheese and lemon juice. Cover the pan and let the risotto rest for a few minutes.
• Prepare Octopus: While the risotto is resting, heat a grill pan or grill over high heat. Brush the pre-cooked octopus tentacles with olive oil and season with salt and pepper. Grill the octopus for 2-3 minutes on each side until heated through and charred.
• Serve: Divide the risotto among warmed serving bowls. Top each portion with grilled octopus tentacles. Drizzle with a little extra olive oil, if desired. Garnish with the prepared gremolata and optional toasted breadcrumbs.