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ELOTE RISOTTO WITH SAUTÉED OCTOPUS

Name: Elote Risotto with Sautéed Octopus
Cook time: 2400 s
Total time: 2400 s
Yield: 2 servings
Ingredients: 1 jalapeños, diced with seeds taken out; 2 shallots, diced; 2 cloves of garlic, minced; 1 can of octopus; 1 cup Arborio rice; 1 quart of vegetable stock; 1 can of corn; 1/2 cup grated parmesan cheese; 1 lime, zested; 1 tbsp Chile de arbol powder; Cotija cheese (for garnish); Cilantro (for garnish); Lime juice (for garnish)

cook:

40 min

Picture for Elote Risotto with Sautéed Octopus

Another heavy hitter featuring my favorite thing on the planet, tinned fish. Those cans of octopus can be a little luxury but they're worth it for just how much flavor those canneries manage to pack in there. Easily a match made in heaven then, to add it to a rich, sweet, spicy rice dish for a meal packed with flavor. Risotto measurements adapted from: https://www.thespruceeats.com/risotto-recipe-for-beginners-996008

2 servings

original

metric

INGREDIENTS

1 jalapeños, diced with seeds taken out

2 shallots, diced

2 cloves of garlic, minced

1 can of octopus

1 cup Arborio rice

1 quart of vegetable stock

1 can of corn

½ cup grated parmesan cheese

1 lime, zested

1 tbsp Chile de arbol powder

Cotija cheese (for garnish)

Cilantro (for garnish)

Lime juice (for garnish)

DIRECTIONS

Pour 1 tbsp of neutral oil into a skillet. Drain the can of corn and cook over high heat until kernels are softened and some are charred. Set aside and reserve.

Heat vegetable stock in a saucepan and bring to a simmer. Set aside, keeping it on the heat.

Sauté jalapeño, shallots, and garlic in oil from octopus can on medium heat until softened.

Add arborio rice and cook until slightly toasted. A splash at a time, add the vegetable stock to the pan with the rice and aromatics, and stir until combined. Set aside, and stir once more before repeating the process once the rice has absorbed the stock and you can leave a trail behind when dragging a spoon through the rice. Add the stock in one splash at a time, stirring two or three times between splashes of stock. Continue until rice is cooked through or stock is depleted. (If you're out of stock but the rice isn't cooked yet, you can add a splash of water to finish the cooking)

Add lime zest and corn to risotto and mix well to combine. Take it off the heat and add in the parmesan cheese. Mix well, and set aside.

In a skillet or saucepan, heat up butter and chili powder. Once foaming, add the octopus meat. Cook until heated through.

Serve risotto and top with octopus and butter from pan. Garnish with chopped cilantro, lime juice, Cotija cheese.

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