The classical Italian risotto with seafood

Taste Italian cuisine in an amazing combination with octopuses

Ingredients 📝😍
Vegetable base:
– 50 g shallots
– 20 grams of garlic
– 30 g butter
– 5 g of rosemary
– 30 g canned artichokes

Risotto base:
– Vegetable base – 40 gr
– 80 g chicken broth
– 90 grams of arborio rice
– 5 g saffron
– 50 ml white wine

Fried octopus
-120 g small octopuses
-10 g salt
-20 g butter
-30 ml dry white wine
-5 g garlic
– 5 g chili pepper

Vegetable base:
1. Finely chop the shallot and garlic, add rosemary and artichoke.
2. Fry in butter until tender, creating a real orchestra of flavors in the pan using a gentle/soft sauteing mode.

Fried octopus
1. Melt butter in a frying pan
2. Place the octopuses and start frying
3. Salt, add garlic and chili pepper
4. Add white wine and evaporate it
5. Cook seafood only over high heat (otherwise it will be rubbery)

Risotto base:
1. In a dry frying pan, seal the starch of the rice, giving it a golden hue.
2. Add the sealed rice to the vegetable base.
3. Gradually pour in the white wine and chicken stock, letting the rice savor every inspiring whiff of flavor.
4. Introduce saffron, adding a mysterious flavor note.
5. When the rice is almost done, until al dente, add the grated Parmesan cheese and butter, using quick movements to create a real culinary masterpiece.
6. Place the risotto on a plate, creating an artistic canvas of flavor.
7. Garnish the dish with grilled octopus, adding elegance and sophistication.
8. Decorate with microgreens, completing a symphony of taste and visual delight
#risotto #italianfood #BuonAppetito #rice #garlic #parmesan #octopus #winesouce #artichoke #rosemary #microgreens #dveat #dvfood

Ch la je m’en bats les couilles c’est sa mère je pense que tu pas enfer ch de l’enfer sur un gros fer ouais je m’en bas les couilles dans je vois que des pas la cri et dans l’enfer sur un gros ferme bah ouais bah ouais