Risotto with Octopus (Polpo) Recipe
Looking for the best Risotto with Octopus (Polpo) recipe? This authentic Italian seafood dish combines tender octopus with creamy Arborio rice, white wine, Parmesan cheese, garlic, and fresh herbs for a luxurious, restaurant-quality meal. Perfect for seafood lovers, this elegant risotto is rich, comforting, and surprisingly easy to make at home.
❤️ Why You’ll Love This Recipe
Creamy, authentic Italian risotto
Tender, flavorful octopus
Rich Parmesan and seafood flavor
Elegant restaurant-quality meal
Perfect for special occasions
Ready in about 1 hour
⏱️ Prep Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
🛒 Ingredients
For the Octopus
1½ lbs (700 g) cooked octopus, cut into bite-sized pieces
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
For the Risotto
1½ cups Arborio rice
2 tablespoons butter
1 tablespoon olive oil
1 small shallot, finely diced
3 garlic cloves, minced
½ cup dry white wine
5 cups warm seafood stock
½ cup freshly grated Parmesan cheese
2 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Garnish
Fresh parsley, chopped
Freshly grated Parmesan
Lemon wedges
Extra virgin olive oil
👨🍳 Instructions
Step 1: Warm the Seafood Stock
Heat the seafood stock in a saucepan and keep it warm over low heat throughout the cooking process.
Step 2: Sauté the Octopus
Heat the olive oil in a skillet over medium-high heat.
Add:
Garlic
Smoked paprika
Cook for 30 seconds.
Add the octopus and sauté for 3–4 minutes until lightly browned.
Set aside.
Step 3: Start the Risotto
In a large skillet or saucepan, melt the butter with the olive oil.
Add the shallot and cook for 3 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the Arborio rice and stir continuously for 2 minutes until lightly toasted.
Step 4: Add the Wine
Pour in the white wine and stir until it has almost completely evaporated.
Step 5: Cook the Risotto
Add one ladle of warm seafood stock at a time.
Stir frequently, allowing the liquid to absorb before adding more.
Continue for 18–20 minutes, until the rice is creamy and al dente.
Step 6: Finish the Risotto
Stir in:
Parmesan cheese
Butter
Lemon juice
Lemon zest
Fold in the sautéed octopus.
Taste and adjust with salt and black pepper.
Step 7: Serve
Spoon the risotto into warm bowls.
Top with:
Fresh parsley
Extra Parmesan
A drizzle of extra virgin olive oil
Serve with lemon wedges and crusty Italian bread.
💡 Chef’s Tips
Use warm stock throughout cooking to maintain a creamy texture.
Stir regularly, but not constantly, to help release the rice’s natural starch.
Do not overcook the octopus, as it can become tough.
Serve the risotto immediately for the creamiest consistency.
🧊 Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended, as risotto loses its creamy texture after freezing.
Reheat gently on the stovetop with a splash of seafood stock.
🥗 Nutrition (Per Serving)
Calories: 590
Protein: 34g
Carbohydrates: 49g
Fat: 26g
Saturated Fat: 10g
Fiber: 2g
Sugar: 2g
Sodium: 760mg
❓ Frequently Asked Questions
Can I use frozen octopus?
Yes. Thaw it completely and cook until tender before adding it to the risotto.
What rice is best for risotto?
Arborio rice is the traditional choice because its high starch content creates a rich, creamy texture.
Can I substitute the seafood stock?
Yes. Fish stock or a light chicken stock can be used, though seafood stock provides the most authentic flavor.
What pairs well with Risotto with Octopus?
A crisp green salad, grilled asparagus, roasted vegetables, garlic bread, or a glass of chilled white wine make excellent accompaniments.
