The pomegranate risotto in a pressure cooker is a simple, quick, and spectacular recipe, perfect for special occasions like Christmas and New Year’s Eve: the pomegranate seeds not only provide a bright color but are also a symbol of luck and prosperity. Thanks to the pressure cooker, it takes just 6 minutes from the whistle, ensuring a creamy, glossy risotto cooked perfectly without having to spend hours at the stove.
The preparation is surprisingly simple: toasting the rice, adding hot broth and pomegranate seeds, and then straight into the pressure.
Once ready, the risotto is creamed with parmesan and a drizzle of oil to enhance its color and creaminess. The fresh seeds are added on top when serving, creating an immediate decorative effect, perfect for festive dishes.
READ F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter, New Year's Eve
Ingredients
- 5.5 oz Carnaroli rice
- 1 pomegranate (seeds and juice)
- 2 tablespoons extra virgin olive oil
- to taste onion
- Half glass dry white wine
- 1.7 cups beef broth
- 0.7 oz grated parmesan
- rosemary
- pepper
Tools
- Pressure Cooker
Steps
Gently sauté the chopped onion with the oil.
Add the rice and toast it for a few minutes until it becomes translucent; deglaze with white wine (better if kept at room temperature).
When the wine is almost completely absorbed, add the pomegranate seeds (keeping about a tablespoon aside for the final decoration) and chopped rosemary needles. Mix.
Pour about 3 ladles of boiling beef broth (it must practically cover the rice); close the lid, bring the pot to pressure, and calculate 6 minutes from the whistle.
Release the pressure from the pot, add butter and parmesan, and cream.
Wait about a minute, then serve the risotto on flat plates, with the seeds set aside and a generous sprinkle of pepper.
Notes and tips:
Use a good white wine and do not pour it cold from the fridge on the rice because the temperature will drop, and the grains might get ruined.
The most suitable rice, and the one I always use, is the Carnaroli variety.
FAQ (Questions and Answers)
Can I make it without beef broth?
Yes, vegetable broth works too, but the flavor will be more delicate.
Can I use another variety of rice?
Better Carnaroli or Arborio: they hold up in a pressure cooker without becoming mushy.
