Steps

1. Core out the stem of the tomatoes with a knife.
   🕒 01:38
2. Thinly slice the boiled octopus.
   🕒 01:55
3. Heat 1 tbsp of olive oil in a frying pan and sauté the diced onion (1/2) and minced garlic (1 clove) until softened.
   🕒 02:09
4. Add the sliced boiled octopus to the frying pan with the sautéed onion and garlic, and cook briefly.
   🕒 02:59
5. Add 2 tbsp of cooking sake (rice wine) and stir-fry to bring out the sweetness of the octopus.
   🕒 03:22
6. Add the rinsed and drained 2 gou of rice to the pan and stir-fry briefly to coat the rice grains with the flavors of the onion and octopus.
   🕒 03:37
7. Season generously with 1 tsp~ of salt.
   🕒 03:57
8. Transfer the stir-fried ingredients to the inner pot of the rice cooker and spread evenly. Add 360ml of water.
   🕒 04:17
9. Place the 3 whole tomatoes (with the cores removed) on top and start cooking. (Key tip! Cooking the tomatoes whole makes for a beautiful presentation with minimal effort.)
   🕒 04:38
10. Once cooked, add 10g of butter and mix everything together. (Key tip! The butter adds aroma and a chewy texture.)
    🕒 05:07
11. Stir in 2 tbsp of grated parmesan cheese. (Key tip! Parmesan cheese adds a rich aroma.)
    🕒 05:47
12. Serve the risotto in bowls.
    🕒 05:58
13. Optionally, top with diced fresh tomatoes.
    🕒 06:09
14. Optionally, sprinkle generously with grated parmesan cheese.
    🕒 06:23
15. Optionally, drizzle with a little olive oil.
    🕒 06:28
16. Optionally, finish with freshly ground pepper.
    🕒 06:36