The risotto with pomegranate is a tasty and delicate recipe, part of the new proposition in Italy for a sour taste, with this fruit known already in the ancient times, when it was a very important food for Romans and all people in the Mediterranean area. The recipe is very simple and also fast to made, with few ingredients. This recipe, because unusual but very good, could be proposed for some special celebration, like weddings, because also very elegant and delicate.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 160 g Rice Arborio for risotto
- 10 cl white wine
- ½ liter vegetable stock
- ¼ leek
- ¼ Onion white
- 1 Pomegranate
- 10 g Butter
- 4 tbsp olive oil extra virgin
Ingredients
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Instructions
- Wash the leek and cut into thin slice (1) to leave aside. Peel the onion and chop it finely (2). Finally, pour five tablespoons of olive oil (3) into a large pan to heat on a moderate fire.
- Then add the leek (4) and the onion (5) to the pan, with a little bit of white wine (6) and cover with a lid putting the fire at the minimum. In this way the vegetables will not fry, but lightly stew, to be more delicate in the plate, once ready. Let-s stew for 15 minutes.
- Meanwhile, cut the pomegranate in half (7) and squeeze it (8) with the juicer leaving a few grains aside for decoration. Then pour the juice (9) into a glass.
- Now take off the onion and leek from the pan to put them in a bowl (10). Then blend with the blender (11) to reduce them in a thick cream (12). Leave aside.
- Now start the risotto. Put the butter to melt (13) in a large pot and once done add the rice to toast (14) raising the flame to maximum for less than a minute. Low the flame and pour a ladle of vegetable stock (15). Let cook the rice for a bit and when the stock is reduced, add another lad of it, to going on with the classic Italian risotto cooking. Continue to add stock every time it is reduce until the rice is cooked.
- When about five minutes are left until the end of cooking for the rice, add the cream of leeks and onions (16), add some salt and mix well. Then add the pomegranate juice (17). Mix well (18) again to have a nice pinkish color. Finish the cooking of the rice and then serve on table, adding some pomegranate grains on the plate as garnish.
Recipe Notes
A very interesting and delicious recipe. I’ll give it a try soon