It is best to prepare the pulpo the day before. Put on a large saucepan with water. Add a halved, washed onion, bay leaf, peppercorns, salt, 100 ml white wine and white wine vinegar and bring to the boil for a few minutes.
Clean the pulpo and remove the beak at the base of the head with a sharp knife. Turn the water down so that it no longer boils. Add the pulpo and let it simmer at this level for 1 - 2 hours, depending on the thickness. It should be as tender as a cooked waxy potato. Pierce with a fork.
Cut into small pieces. Leave your arms a little bigger as a decoration. Later, either add the pulp pieces directly to the finished risotto or fry them again in a pan with a little garlic for a few toasted aromas. Save the brew as the basis for the risotto.
For the gremolata, chop the parsley and the remaining garlic. Add the lemon zest and mix with olive oil, salt and pepper. Let it steep in the refrigerator for at least 2 hours. If something is left of the pulpo, it also tastes wonderful as a cold salad mixed with the gremolata.
Heat the pulposud in a saucepan or in the microwave. Finely dice the shallots and 3 cloves of garlic and lightly sweat with 2/3 of the butter without turning them color. Add the rice, set the heat a little higher and fry until it is translucent. Always stir. Add a bay leaf and salt. Deglaze with 200 ml of white wine and let the alcohol evaporate. When the liquid is almost gone, add the stock again and let it boil down. Always stir a little and repeat the process until the liquid has completely evaporated and the risotto is cooked through. Add the herbs and a little olive oil. Stir in the remaining butter and parmesan.
Depending on your taste, stir the pulp pieces into the risotto or serve them on top.
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