Moscato and pomegranate risotto, a creamy risotto with a delicate yet tangy flavor. Prepared with Moscato and finished at the end with butter and cheese, to which pomegranate seeds are added.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Low heat, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 tbsp butter (≈45 g)
- 2 tbsp olive oil
- 1 2/3 cups Arborio rice (≈320 g)
- 2 tbsp golden onion, finely chopped (≈20 g)
- 6 1/3 cups vegetable broth (1.5 L)
- 1 2/3 cups Moscato wine (400 ml)
- 4 tbsp grated Grana Padano
- 1 pomegranate (large)
Tools
- 1 Padella
- 1 Spatola
- 1 Coltello
- 1 Tagliere
- 1 Brocca graduata
Preparation Moscato and Pomegranate Risotto
Peel and finely chop the onion, then add it to a large pan with the oil and 1 tbsp of butter.
Sauté over medium-low heat until the onion is almost translucent.
Add the rice and toast for 3–4 minutes, then deglaze with the Moscato and let it evaporate.
When the Moscato has evaporated, cover everything with hot broth and give it a stir.
Continue cooking, stirring from time to time and, if necessary, add more broth to prevent it from drying out.
While the rice cooks, open the pomegranate and remove the seeds.
When the rice is almost cooked, remove from the heat and stir in the remaining butter and the grated cheese.
Finally add the pomegranate seeds and give a final stir to combine well.
And voilà… the Moscato and pomegranate risotto is ready to plate and serve.
Useful tips
Regarding the type of rice, you can of course use the one you prefer, but the most suitable besides Arborio are Carnaroli, Sant’Andrea, and Vialone Nano.
If you don’t want to add the pomegranate seeds directly into the risotto, you can always serve the rice “plain” with a decorative addition of pomegranate and bring the remaining seeds to the table in a small bowl so each guest can add the desired amount.
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