Risotto with pomegranate
Instructions
Extract from pomegranate grains, trying to eliminate the white filaments.
Chop the onion and let it simmer gently in a little oil.
Add a ladle of broth and allow to dry fresh focus.
Join tiny speck fillets and let stand for a few moments.
Lower the rice in bottom of onion and Bacon, toast it for a couple of minutes lively time focus with wooden spoon, then Deglaze with the wine.
Bring cooking the risotto as usual.
A few minutes before removing the Pan from the heat, combine pomegranate grains.
Turn off the heat, season with pepper and minced salad seasoned with butter and Parmesan cheese.
Keep aside some grain of Pomegranate to garnish: easy and great visual effect, the dish lends itself for elegant occasions.
Ingredients and dosing for 6 persons
- 350 g of rice
- 1 white onion
- Olive oil extra virgin
- 50 g of speck
- 1 glass dry white wine
- 150 cl of vegetable broth
- 1 pomegranate of 450 g
- 20 g of butter
- Grated parmesan cheese
- Salt
- White pepper