for 4 people

Risotto

1	shallot
1	garlic clove
40 g	ginger
80 g	Parmesan by the piece

1 tbsp	olive oil with lemon
300 g	risotto rice (e.g. Carnaroli)

4 dl	Prosecco
7 dl	vegetable bouillon, hot

salt and pepper to taste

Topping

90 g	caper berries, cut in half
1 tbsp	olive oil with lemon
½ tbsp	liquid honey
¾ tsp	ginger powder
¼ tsp	salt

Octopus

	oil for frying
500 g	mini-octopuses, ready to cook
½ tsp	salt

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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