Pomegranate Risotto
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 350g |
| Pomegranate | 800g |
| Yellow Onions | 60g |
| White Wine | 120g |
| Vegetable Broth | As needed |
| Extra Virgin Olive Oil | 80g |
| Fine Salt | As needed |
| White Pepper | As needed |
| Butter | 40g |
| Grana Padano DOP Cheese | 40g |
Instructions
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Prepare the Broth: Begin by preparing the vegetable broth and keep it warm on the stove.
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Squeeze the Pomegranate: Start by cutting off the crown of the pomegranate. Then, cut it into four segments, making sure to keep them intact. Open the segments like a flower and let the seeds fall into a bowl. Transfer the seeds to a blender, but be sure to set aside two tablespoons for garnish. Blend the seeds at maximum speed, then strain the resulting puree through a fine mesh sieve, using the back of a spoon to press the juice out. Set this aside for later.
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Chop the Onion: Peel and finely chop the yellow onion.
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Toast the Rice: In a saucepan, heat the olive oil and sauté the chopped onion until translucent. Add the rice and toast it for a few minutes, stirring constantly until it becomes slightly transparent.
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Deglaze with Wine: Once the rice is toasted, pour in the white wine. Allow the rice to absorb the wine completely.
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Cook the Risotto: Add a ladle of hot vegetable broth to the rice and continue stirring. Wait until the liquid is absorbed before adding another ladle of broth. Repeat this process until the rice is cooked, but still firm (al dente). This should take about 18-20 minutes.
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Season and Finish: Once the rice is cooked, adjust the salt and white pepper to taste. Remove from heat, then stir in the butter and Grana Padano DOP cheese, allowing the risotto to become creamy and rich.
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Serve and Garnish: Spoon the risotto onto plates, then garnish with the reserved pomegranate seeds for a vibrant and fresh touch.
This Pomegranate Risotto is a delightful twist on the classic, offering a perfect balance of sweetness and acidity, making it an ideal dish for any season. The creamy risotto is complemented by the fresh burst of pomegranate seeds, creating a beautiful contrast both in flavor and appearance.
