Mother's Day with Lidia Bastianich | Serious Eats : Recipes

Ingredients

• A heavy-bottomed 6-quart saucepan or soup pot, with a cover
• Recommended Equipment
• 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
• Freshly ground black pepper to taste
• 1 cup Arborio rice
• 1 tablespoon coarse sea salt or kosher salt plus more to taste
• 2 bay leaves
• + 16 more ingredients
• • 5 quarts water
  • 3 cups chopped leek, ¼-inch white and green pieces
  • 2 cups potatoes, peeled and cut in ½-inch cubes
  • 4 plump garlic cloves, crushed and peeled
  • ½ cup extra-virgin olive oil plus more for serving
  • 1 ½ pounds fresh asparagus spears
  • Lemon wedges for garnish
  • 2 tablespoons chopped Italian parsley
  • 1 Bermuda onion, thinly sliced
  • 3 tablespoons red wine vinegar
  • 5 tablespoons olive oil
  • 2 medium Idaho potatoes, whole
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 wine cork
  • 1 ½ to 2 pounds octopus, cleaned

1 Place the octopus, wine cork, bay leaves, and salt and pepper in a large pot with water. Cover generously and bring to a boil. Reduce the heat and cook the octopus at a vigorous simmer until tender but slightly al dente, about 25 minutes. 2 Meanwhile, in a second pot, cover the potat...

View full recipe at SpringPad