Grilled Octopus & Lemony Risotto

I overcame my fear of cooking octopus in a special cooking class with Brazilian chef Juliana Gueiros.

I took a personalized class in Juliana Gueiros’ new space Roti Na Cozinha to overcome my fear of octopus and finally tackle this dish I love so much. Juliana is an amazing trained chef with a mission to simplify home cooking through her Instagram and now in-person. Meeting her was really really special and we had so much fun cooking together. Please enjoy this recipe prepared especially for The Carioca Kitchen and to make all my octopus dreams come true.

Watch a video with this recipe here.

Grilled Octopus & Lemony Mascarpone Risotto
Servings: 3-4

What You Need
1.5 lbs of Octopus Tentacles
3 tablespoons of olive oil
Salt to taste
Paprika (optional)
Olive oil for grilling

Steps

1. Put the octopus tentacles in a pressure cooker (no liquid necessary)

2. Cook on high for 10 minutes

3. In a non stick frying pan brown the tentacles on 2 sides (about 2-3 minutes per side)

4. Season with salt and paprika

For the Risotto…

What You Need
2 tbsps butter
1 diced onion
1 cup of arborio rice
1/4 cup of white wine
Zest of 1 lemon
500ml of broth of choice
Salt and pepper to taste
1/4 cup of mascarpone
1/4 cup of grated parmesan cheese
a handful of chives to garnish

Steps

1. Heat the butter in a medium sized sauce pan or stock pot and saute the onion

2. Once the onion is translucent add the rice and coat it in the butter

3. Add the wine and lemon zest

4. When the wine is evaporated start adding broth 1/2 cup at a time; once liquid is absorbed add the next half cup until the rice is cooked al dente

5. Add the parmesan and the mascarpone and taste for salt and pepper

6. Top with chives

Serving Suggestion
Make it a date night with a glass of white wine or bubbly.