Ingredients
- 1 1/2 to 2 pounds octopus, cleaned
- 1 wine cork
- 2 bay leaves
- Salt and pepper to taste
- 2 medium Idaho potatoes, whole
- 5 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 Bermuda onion, thinly sliced
- 2 tablespoons chopped Italian parsley
- Lemon wedges for garnish
- 1 1/2 pounds fresh asparagus spears
- 1/2 cup extra-virgin olive oil plus more for serving
- 4 plump garlic cloves, crushed and peeled
- 2 cups potatoes, peeled and cut in 1/2-inch cubes
- 3 cups chopped leek, 1/4-inch white and green pieces
- 5 quarts water
- 2 bay leaves
- 1 tablespoon coarse sea salt or kosher salt plus more to taste
- 1 cup Arborio rice
- Freshly ground black pepper to taste
- 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
Recommended Equipment
- A heavy-bottomed 6-quart saucepan or soup pot, with a cover
Description
Serious Eats
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