40 minutes

1 Handful of baby Octopus already cleaned, about 8-10
Golden onion, chopped, half
Romanesco broccoli, divided into florets, 8 Oz
Extra virgin olive oil, 2 tablespoons
Dry white wine, 1,5 Oz
Vegetable stock, 33 Oz
Rice vialone Nano, or other risotto rice, 6 Oz
Salt, 1 teaspoon
Butter, 1 knob


Rinse the octopuses, put them in a pot, cover with cold water and bring to a boil. Cook for about 20 minutes, then drain, allow to cool and cut into small pieces.
Heat the oil in a pan, add onion and broccoli, sauté over medium heat until the onion gets soft , it’ll take about 10-12 minutes, then add the octopus. Sauté for a few minutes then add the rice, let cook over high heat for a couple of minutes then add wine. Let it evaporate and cover the rice with the boiling stock. Cook over high heat, stirring occasionally. While risotto is cooking , add salt and a sprinkle of chilli.
Wash the chervil, dry and chop it coarsely.
Cook risotto by adding the stock little by little until the rice is done. Taste and season with salt. When cooked, stir in the butter, sprinkle with chervil and serve hot.

Thanks to: Il Deborino