Octopus Risotto

• 500 grams octopus
• 2 onions
• 1 garlic clove
• 2 tablespoons fennel seeds
• salt
• black ground pepper
• mustard seeds ground
• 1 cup risotto rice
• 1 bunch coriander
• goat cheese or Parmesan, to taste

1. In a large pot of water, add the octopus, 1 whole onion, 2 tablespoons of fennel seeds, mustard seeds, and pepper. Cook for 45 minutes or until the octopus is very tender. Strain the broth, and set aside.
2. In a smaller saucepan, heat a drizzle of olive oil, add chopped onion and a bit of coriander. Saute for a few minutes until the onion is golden brown. Add the risotto and a ladleful of of the octopus cooking broth. When the broth has evaporated, add another one, until the risotto is cooked.
3. Gently stir in the octopus.
4. Garnish with cheese and chopped coriander.

onions, garlic, fennel seeds, salt, black ground pepper, ground, risotto rice, coriander, goat cheese

Taken from www.yummly.com/recipe/Octopus-Risotto-682910 (may not work)