Ingredients

• 400 g baby octopus
• 1 red onion
• extra virgin olive oil
• 2 coppery tomatoes
• 1 shallot
• 250 g Carnaroli rice
• 800 g vegetable broth
• marjoram
• salt
• curry
• pepper

For the baby octopus
Boil 400 g of cleaned baby octopus in plenty of lightly salted boiling water for about 3 minutes. Meanwhile, slice 1 red onion and sauté it in a pan with 2 tablespoons of oil. Add the baby octopus and 2 coppery tomatoes, peeled, emptied (keep the inside of the tomatoes aside) and cut into small pieces. Cook with the lid on, over low heat, for 6-8 minutes.

For the rice
In another saucepan, sauté 1 chopped shallot in a drizzle of oil, toast 250 g of Carnaroli rice in it and cook it by adding 800 g of boiling vegetable broth little by little. Blend the inside of the tomatoes, pass through a sieve and emulsify the juice obtained with 3 tablespoons of extra virgin olive oil, a few leaves of marjoram and a pinch of salt. When cooked, mix the rice with this emulsion.

To complete
Serve the risotto with the octopus with tomato sauce, a few fresh marjoram leaves and a sprinkling of curry and pepper.

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