Sauté shallots in olive oil. Pour rice, add to it 100 grams of broth and inks, cook on medium heat, the broth will evaporate and will have to pour more, better a little bit, so as not to overdo it, constantly disturbed. and try. when the rice is ready, it will be slightly crisp on the teeth. then the risotto is ready. To check the readiness of risotto with a spoon: hold the line in the middle of the pan, the mass should slowly to coat the bottom, this is the perfect consistency for risotto. In the finished risotto, add Parmesan and stir, removing from heat cooking Time of the octopus 5-7 min. Boiling water add salt, lemon squeezing, throw the octopus.

Dish arrange the boiled octopus, cherry tomatoes and Basil. The dish is ready. Bon appetit