Pomegranate risotto 3
Instructions
This recipe I was suggested by my friend Loredana Dellai that prepares often and with great success. I revisited the procedure only in part.
Gk
* * * * * * * * * * * * * * *
Prepare the broth. Open the fruit with a knife and remove the seeds. 230 g use them to derive the juice with mixer; then filter it with a strainer and keep it aside. Put in a pot Leek cut into thin rondelline, half a glass of water and 1 tablespoon of oil. When the liquid is almost completely evaporated, add the rice, let it toast for 1 minute and add the wine. When the wine evaporated start cooking the risotto by adding the broth in small doses.
About 5-7 minutes before cooking the risotto, which should be quite al dente, add the juice of the pomegranate seeds and let it absorb moderate flame. At this point turn off the flame, add 40 g of seeds, parmesan, butter, chopped parsley, a light sprinkling of black pepper and stir the risotto for 5 minutes. Decorate the dishes with leftover seeds and serve hot.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 3 persons
- 200 g rice carnaroli or vialone nano rice
- 300 g of arils (seeds) of pomegranate
- 20 g of leek
- 1/2 litre of broth made with vegetable nut
- 1 tablespoon extra virgin olive oil (10 g)
- 20 g grated Parmesan
- 25 g butter
- 30 ml white wine
- a sprig of parsley
- black pepper q. b