Pomegranate risotto, for when you feel like experimenting. This happens especially when I come across intriguing ingredients like pomegranate, which, not being a particularly sweet fruit, lends itself well to cooking. I chose to make a risotto that suits ingredients with pronounced acidity. Easy to make by following a few simple steps.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
Ingredients
- 2 cups Carnaroli rice
- 2 pomegranates
- 1/2 red onion
- 1/2 cup red wine
- 3.5 tbsp butter
- salt and pepper
Steps
Let’s start by putting a pot of water on the stove and bringing it to a boil. In the meantime, deseed the pomegranates, saving a few for garnish while passing the rest through a food mill to extract the juice, which we’ll keep in a small bowl. Thinly slice the onion and place it in a pan with the butter. Once melted, add the rice and toast it. When the rice becomes translucent, add the red wine and let it evaporate. When you can no longer smell the alcohol, add half of the pomegranate juice, season with salt and pepper, and continue cooking the risotto by occasionally adding a ladle of water until absorbed. When you are a few minutes from the end of cooking, add the rest of the juice. Once absorbed, add the seeds we saved earlier, turn off the heat, and add a few pieces of butter to cream it. Let it rest for a few minutes before serving!
