{"id":23374,"date":"2025-05-07T12:55:38","date_gmt":"2025-05-07T12:55:38","guid":{"rendered":"https:\/\/brasmar.com\/octopus-risotto"},"modified":"2025-05-08T15:12:27","modified_gmt":"2025-05-08T15:12:27","slug":"octopus-risotto","status":"publish","type":"post","link":"https:\/\/brasmar.com\/en\/octopus-risotto","title":{"rendered":"Octopus Risotto"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640771041190{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/risotto-polvo-tp.png?id=8193) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tRisotto de Polvo\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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90 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657642812217{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”21809″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n

 <\/p>\n

\n
\n
    \n
  • 4 Brasmar Octopus Tentacles<\/li>\n
  • 2 Carrots<\/li>\n
  • 2 White Onions<\/li>\n
  • 1\/2 Celery<\/li>\n
  • 1\/2 Chorizo<\/li>\n
  • 2 tablespoons of tomato paste<\/li>\n
  • 400 g of Risotto Rice<\/li>\n
  • 1 glass of Red Wine<\/li>\n
  • 3 Bay Leaves<\/li>\n
  • 1 bunch of Coriander<\/li>\n
  • 1 Lemon<\/li>\n
  • Olive Oil<\/li>\n
  • 2 tablespoons of Butter<\/li>\n
  • 2 tablespoons of Grated<\/li>\n
  • Parmesan Cheese<\/li>\n
  • 1 clove of Garlic<\/li>\n
  • Salt to taste<\/li>\n<\/ul>\n<\/div>\n

     <\/p>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657643067483{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

    \n\t
    \n\t\t\t\t\t\t\t

    \n\t\t\t\tRisotto de Polvo\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657643522255{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”8193″ img_size=”full”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    90 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”21809″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657642899758{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n

     <\/p>\n

    \n
    \n
      \n
    • 4 Brasmar Octopus Tentacles<\/li>\n
    • 2 Carrots<\/li>\n
    • 2 White Onions<\/li>\n
    • 1\/2 Celery<\/li>\n
    • 1\/2 Chorizo<\/li>\n
    • 2 tablespoons of tomato paste<\/li>\n
    • 400 g of Risotto Rice<\/li>\n
    • 1 glass of Red Wine<\/li>\n
    • 3 Bay Leaves<\/li>\n
    • 1 bunch of Coriander<\/li>\n
    • 1 Lemon<\/li>\n
    • Olive Oil<\/li>\n
    • 2 tablespoons of Butter<\/li>\n
    • 2 tablespoons of Grated<\/li>\n
    • Parmesan Cheese<\/li>\n
    • 1 clove of Garlic<\/li>\n
    • Salt to taste<\/li>\n<\/ul>\n<\/div>\n

       <\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341470893{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]
      \nCut one of the onions, the celery and the carrots into large pieces for the broth.
      \nIn a pan, saut\u00e9 the vegetables for the broth with olive oil and add a clove of garlic.
      \nAdd 2 tablespoons of tomato paste, 1 glass of red wine and wait until the alcohol evaporates. Add 750ml of water and 3 bay leaves.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Preheat the oven to 180\u00baC.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Once the broth starts to boil, add the octopus. When it starts to boil again, remove the octopus and place it in the oven with the broth. Leave it to bake for 1 hour, turning it occasionally.
      \nWhen the octopus is cooked, remove a portion and place it in a dish with olive oil, and put it back in the oven for 15 minutes until it forms a crust.
      \nUse the octopus broth to make the risotto.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Strain the octopus broth.
      \nCut the chorizo \u200b\u200binto cubes and an onion into small pieces.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      In a frying pan, add 1 tablespoon of olive oil and the chorizo. When the chorizo \u200b\u200bhas released some of its fat, add the onion and let it saut\u00e9.<\/p>\n

      Then add the rice and let it toast a little, stirring constantly. Gradually add the octopus broth and stir.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      When ready, add two tablespoons of butter, two tablespoons of grated parmesan and the juice of half a lemon.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Plate, placing the risotto on the plate, the octopus on top and the coriander.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657642930362{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]
      \nCut one of the onions, the celery and the carrots into large pieces for the broth.
      \nIn a pan, saut\u00e9 the vegetables for the broth with olive oil and add a clove of garlic.
      \nAdd 2 tablespoons of tomato paste, 1 glass of red wine and wait until the alcohol evaporates. Add 750ml of water and 3 bay leaves.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Preheat the oven to 180\u00baC.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Once the broth starts to boil, add the octopus. When it starts to boil again, remove the octopus and place it in the oven with the broth. Leave it to bake for 1 hour, turning it occasionally.
      \nWhen the octopus is cooked, remove a portion and place it in a dish with olive oil, and put it back in the oven for 15 minutes until it forms a crust.
      \nUse the octopus broth to make the risotto.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Strain the octopus broth.
      \nCut the chorizo \u200b\u200binto cubes and an onion into small pieces.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      In a frying pan, add 1 tablespoon of olive oil and the chorizo. When the chorizo \u200b\u200bhas released some of its fat, add the onion and let it saut\u00e9.<\/p>\n

      Then add the rice and let it toast a little, stirring constantly. Gradually add the octopus broth and stir.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      When ready, add two tablespoons of butter, two tablespoons of grated parmesan and the juice of half a lemon.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Plate, placing the risotto on the plate, the octopus on top and the coriander.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1695737485784-fda51848-1a98-8″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657643013886{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1695737485785-aac00e78-3da4-6″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Learn how to prepare Octopus Risotto with Brasmar products.<\/p>\n","protected":false},"author":1,"featured_media":8200,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"Learn how to prepare Octopus Risotto with Brasmar products.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[252,213],"tags":[],"class_list":["post-23374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-octopus","category-recipes"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/comments?post=23374"}],"version-history":[{"count":6,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23374\/revisions"}],"predecessor-version":[{"id":23470,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23374\/revisions\/23470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media\/8200"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media?parent=23374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/categories?post=23374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/tags?post=23374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}