Octopus risotto with prosecco

I love octopus. Parboiled rice is not exactly the rice of choice for preparing risotto, but I don't like to heat the octopus for too long, so this type of rice comes in handy in that case.

Preparation steps

Cut the octopus into bite-sized pieces. Fry the finely chopped onion in olive oil to take on a golden color. Somewhere in the middle of frying, add garlic to it. Add the octopus cut into bite-sized pieces.
Simmer the octopus briefly until it changes color. Drizzle with prosecco and simmer a little more until the excess alcohol evaporates. Add the rice. Dissolve 2 fish stock in a liter of boiling water and soak the risotto during sautéing.
Towards the end of the sautéing, stir in the butter and chopped parsley.