In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 finely chopped onion and 2 minced garlic cloves. Sauté for about 3 minutes until the onion becomes translucent.

Stir in 1 cup of Arborio rice, ensuring each grain is well-coated. Toast the rice for about 2 minutes to enhance the creamy texture.

Pour in ½ cup of white wine, stir continuously until the liquid is absorbed, about 2-3 minutes.

Add 4 cups of warmed stock, one ladle at a time, stirring consistently, for about 20-25 minutes.

In a skillet, heat 1 tablespoon of butter. Add chopped octopus and sauté for 5-7 minutes until tender.

Once the risotto is al dente, stir in the sautéed octopus and ½ cup of grated Parmesan until melted.

Plate the risotto, garnish with freshly chopped parsley, and season with salt and pepper to taste.