I’ll briefly explain how to make Potage Parmentier, which is simply a leek and potato soup.
Simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are soft; or cook in a pressure cooker for 5 minutes, then simmer uncovered for 15 minutes.
Mash the vegetables in the soup with a fork or pass them through a fine sieve. Adjust seasoning to taste.

Set aside uncovered until ready to serve, then reheat to a boil. Remove from heat and just before serving, stir in the cream and butter, adding one tablespoon at a time.

For the octopus, I don’t boil it in water as is usually done. There’s a famous saying about this, but I’ll skip it and leave you a helpful link about the cooking method I used, in case you want to learn more from the BBQ4ALL experts, whom I recommend for many things. http://www.bbq4all.it/come-si-cuoce-il-polpo/

Now for the risotto. Sauté finely chopped leek in a few tablespoons of olive oil, being careful not to burn it, then toast the rice. You’ll know the rice is toasted when the grains turn translucent. At this point, deglaze with a glass of white wine and start adding the strained soup, one ladle at a time as needed (I thinned the strained soup with hot water using a very fine sieve for what I had left).

When the risotto is about three-quarters cooked, add the octopus cut into pieces, reserving a few tentacles for garnish, and finish cooking the risotto. I finished it with just a drizzle of olive oil, as I didn’t want to overpower the seafood flavor and because the "broth" or "soup" is already rich.

Remember that wine you opened to deglaze the risotto? Finish it off, and if needed, open another. Enjoy.