First clean the octopus, put it in a large pot, cover it with plenty of water, add celery, carrot and onion cleaned, bring to a boil and cook for about 30 minutes.

In the meantime, peel the potatoes, wash them and cut them into cubes, then cover them with water and boil them for about 25-30 minutes (depending on the size of the cubes).

Once cooked, drain any extra water (they must not be too dry, so that it does not become too thick) and blend them with a blender.

Drain the octopus with a fork and let it cool.
Keep the cooking water and filter it: you will use it to cook the rice.

Cut it into pieces and brown it in a pan with plenty of oil.

In the meantime, toast the rice with a little butter, then blend with the wine, finally add the octopus cooking water a little at a time, until the rice is cooked.
stir in the potato cream and season with salt and pepper.

Finally add the octopus and chopped parsley, keeping some aside for decoration.

The potato and octopus cream risotto is ready: serve, decorate the dishes with the octopus and parsley set aside and serve.