Octopus on Black Risotto

PFW Grilled Octopus

This little dish I had at Play, Food & Wine in Ottawa a while ago was listed on the men as: Grilled Octopus with Black Rice Risotto, Saffron Mayo and Cipollini. Now, I love octopus and order it often when I see it, but in this case, I probably wouldn’t have bothered writing a post about it except for the interesting accompaniment of black rice.

The octopus itself was, sad to say, not quite up to this establishment’s usual high standard; It was, to be honest, at less than peak freshness and it had been overcooked to the point that the texture had suffered.

The Saffron Mayo, which appears as the yellow blobs in the above picture, tasted quite nice when taken alone but the flavor was so delicate that it got completely lost as an accompaniment to everything else. The Cipollini, which are a bit hard to see in the picture, were very nice, but I am not entirely sure what they were. Cipollini is a generic Italian name for small onions, but it also refers to the bulb of a particular sort of hyacinth that is also eaten in some Mediterranean cuisines. In any event, what I was served in this dish was lightly pickled and it lent a nice tangy counterpoint to the other flavors.

It was the rice, though, that stole the show for me, not the least because it is the first time I have ever tasted this black variety. It was served, ostensibly, as a Risotto, but it was quite dry and much closer to the way I cook Risotto rather than the creamy, nearly soupy, consistency it generally has. The grains were very small and short, being almost spherical, and the flavor was lovely with a rich nuttiness over a faintly earthy backdrop. The texture was also very pleasant and had a chewy quality to it that you don’t commonly get in most rice varieties. The appearance is a bit alarming, perhaps, but I thought it made a very nice bed for the rather disappointing octopus…

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