Pomegranate risotto
Procedure
Ingredients · Servings 4
- 280 g Carnaroli rice
- Pomegranates
- Small shallot
- 0.5 glass of white wine (13% vol)
- 600 ml vegetable broth
- 2 tablespoons grated cheese
- 25 g Butter
- Extra virgin olive oil
- Sale
- Baby
Method · 30 min
- Remove the seeds from one pomegranate, trying to leave them intact, and squeeze the juice from the other. In a saucepan, sauté the finely chopped scallion with...
- Remove the seeds from one pomegranate, trying to leave them intact, and squeeze the juice from the other. In a saucepan, sauté the finely chopped scallion with...
- Remove the seeds from one pomegranate, trying to leave them intact, and squeeze the juice from the other. In a saucepan, sauté the finely chopped scallion with...
Remove the seeds from one pomegranate, trying to leave them intact, and squeeze the juice from the other.
In a saucepan, brown the finely chopped shallots in a little oil, then add the rice and toast. Pour in the wine and pomegranate juice. Simmer for a few minutes, then continue cooking the risotto, adding a ladle of hot broth at a time.
Once cooked, season with salt and remove from the heat. Add the pomegranate seeds, grated cheese, and stir in the butter. Let it rest for a few minutes, covered, and season with pepper before serving.
