Risotto With Moscardini

Preparation:

Preparation: Clean, wash and cut the baby octopus into pieces. Heat the oil in a saucepan with the crushed garlic clove and when it turns golden, remove it, add the parsley and baby octopus and let them brown, stirring. Add the rice and cook, stirring constantly. Wet with the wine, let it evaporate and then add 1 ladle of broth and the saffron. Cook the risotto, still adding hot broth. Salt and pepper.