Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Topping
Octopus
How it's done
Risotto
Peel the shallot, garlic and ginger. Finely chop the shallot, mince the garlic. Finely grate the ginger and parmesan, set aside.
Heat the oil in a pan. Add the shallot and garlic, sauté. Add the rice and sauté until translucent, stirring constantly.
Pour in half of the Prosecco, reduce. Add the remainder of the Prosecco, reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Mix in the reserved cheese and ginger, season.
Topping
Drain the caper berries, retain 2 tbsp of the juice, transfer to a small bowl, cut the capers in half, add, mix with the oil, honey, ginger and salt.
Octopus
Heat the oil in a non-stick frying pan. Fry the octopus for approx. 4 mins. per batch, turning occasionally. Remove, season with salt, serve with the risotto. Add the topping.
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