Method:

• Heat a little olive oil in a heavy saucepan over a medium heat. Add the garlic and chilli and sauté briefly before adding the halved cherry tomatoes and sauté them as well.
• Add the octopus to the pan, cover with sufficient water, bring to the boil, lower the heat, cover with a heavy lid and allow to simmer until tender. This takes 30-45 minutes. Once cooked, turn off heat and allow to cool slightly, then cut the octopus into bite-sized pieces, reserving some smaller tentacles to remain whole for garnishing later. Keep them warm.
• Heat some olive oil in a shallow saucepan, add onion and allow to soften over low heat. Add the rice and mix with the onion and oil until well-coated and fragrant.
• Increase heat a little and deglaze with the white wine.
• Once the wine has evaporated, add one small ladle of the octopus cooking liquid and stir continuously until the rice has absorbed the liquid, repeat with a few more ladles of liquid until the rice is al dente and the risotto is creamy but not liquid.
• Then stir in the grated lemon zest and season with black pepper and salt.
• Pour onto a warmed serving platter and arrange the reserved tentacles, rocket leaves, radishes and herbs on top.