Fresh Octopus Risotto

Wash the octopus under cold running water and pat dry with paper towels. Season with salt and pepper. Set aside.

Preheat the oven to 325º F.

Heat the oil in a Dutch oven set over medium-high heat. Brown the bacon; add the carrots, celery, spring onions and saute. Stir in the tomato paste, and pour in 1/2 cup of red wine. Simmer until thick. Add another 1/2 cup of wine and simmer until fully reduced. Repeat once more using 1/2 cup of wine.

Add remaining 1/2 cup wine, diced tomatoes, garlic, thyme and octopus to the pot; add enough water to cover the octopus half-way. Cover and braise in the oven for 1 hour, basting occasionally with the braising liquid.

For the Risotto:

Melt the butter in a skillet over medium heat. Saute the shallot until softened. Stir in the uncooked rice. Cook for 1 minute, stirring rice to glaze. Add the wine and bring to boil. Stir constantly until most of wine is absorbed. Then add the first 1/2 cup of vegetable stock. Reduce to simmer and cook rice at gentle boil, stirring frequently. Add bay leaf. Continue to add stock in small portions, adding more as the stock is absorbed (about 20 minutes). When ready, the risotto will be creamy and tender.

To Assemble:

Remove octopus from Dutch oven and let cool. Strain the broth through a mesh strainer and reduce to about 1/3. Cut the octopus into pieces and heat through briefly in the reduction sauce.

Remove the bay leaf from the risotto. Gently stir the goat cheese and Parmesan cheese into the

rice and season with salt and pepper.