Sous Vide Octopus With Black Risotto Recipe

Recipe By Slurrp

Sous vide octopus with black risotto is a sophisticated and flavorful dish that combines tender octopus with rich and creamy black risotto. The octopus is cooked sous vide to ensure a tender and flavorful result, while the black risotto is made with squid ink for a striking presentation. The dish is finished with a drizzle of lemon-infused olive oil and fresh herbs for added freshness and flavor. Serve sous vide octopus with black risotto as a main course for a special occasion.

4.6
13 Rating -
Rate
1 day 3hr 30minstotal
1 day 3hr 30m.total
Sous Vide Octopus With Black Risotto
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Ingredients for Sous Vide Octopus With Black Risotto Recipe

  • 1/4 Octopus, Cleaned And Tentacles Separated
  • As required Salt And Pepper, To Taste
  • 1/4 cup Black Risotto
  • as required Squid Ink, For Color
  • 1/2 tablespoon Olive Oil
  • as per your need Lemon Infused Olive Oil, For Drizzling
  • as required Fresh Herbs, For Garnish

Directions: Sous Vide Octopus With Black Risotto Recipe

Cooking Directions

  • STEP 1.Preheat the water bath to 160��F (71��C).
  • STEP 2.Season the octopus with salt and pepper.
  • STEP 3.Place the octopus in a vacuum-sealed bag and seal it.
  • STEP 4.Cook the octopus in the water bath for 6-8 hours until tender.
  • STEP 5.While the octopus is cooking, prepare the black risotto according to the package instructions, adding squid ink for color.
  • STEP 6.Remove the octopus from the bag and pat it dry.
  • STEP 7.Heat oil in a skillet over medium-high heat and sear the octopus for 1-2 minutes on each side until browned.
  • STEP 8.Serve the octopus over the black risotto, drizzled with lemon-infused olive oil and garnished with fresh herbs.

Cooking Tips

  • Make sure to clean the octopus thoroughly before cooking.
  • If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to seal the bag.
  • Garnish the dish with lemon zest and a squeeze of lemon juice for extra brightness.

Storage and Serving

  • The sous vide octopus with black risotto is best served immediately after cooking.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Reheat the octopus and risotto in a skillet over medium heat until warmed through.
Nutrition
value
2219
calories per serving
159 g Fat23 g Protein165 g Carbs10 g FiberOther

Current Totals

  • Fat
    159g
  • Protein
    23g
  • Carbs
    165g
  • Fiber
    10g

MacroNutrients

  • Carbs
    165g
  • Protein
    23g
  • Fiber
    10g

Fats

  • Fat
    159g

Vitamins & Minerals

  • Calcium
    162mg
  • Iron
    11mg
  • Vitamin A
    82mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    5mg
  • Vitamin B9
    89mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    24mg
  • Copper
    < 1mcg
  • Magnesium
    167mg
  • Manganese
    2mg
  • Phosphorus
    506mg
  • Selenium
    16mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp