When you have guests, you want to serve something different than usual to pleasantly surprise them. This pomegranate risotto is a recipe to consider for such occasions. A simple yet striking first course due to the unusual combination of ingredients. This shows that you can make a great impression even without going crazy in the kitchen. Excellent as a first course to serve even during the holiday season.
Other unusual risottos:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pomegranate Risotto
- 1 3/4 cups Carnaroli rice
- 1 pomegranate
- 1 shallot (large)
- 2 tbsps butter
- vegetable broth
- 6 oz sweet gorgonzola
- 1/2 cup milk
- salt
- black pepper
Tools
- Immersion Blender
- 1 Bowl medium-small
- Fine Mesh Strainer
- 1 Pan
Preparation of Pomegranate Risotto
First, deseed the pomegranate (see HERE how to do it easily without crushing all the seeds).
Place 180/200g of seeds in the cup of an immersion blender and blend them.
Then strain everything through a fine mesh strainer: you should obtain a smooth juice completely free of the typical seeds of this fruit. Set it aside.
In a large pan, melt the butter and sauté the finely chopped shallot; then add the rice and toast it for a couple of minutes.
Start adding the broth, one ladle at a time, as the previous one is absorbed.
Meanwhile, place the gorgonzola pieces in a bowl with the milk and melt them until you get a smooth cream: you can do this in the microwave or in a saucepan over low heat.
Halfway through cooking, add the filtered pomegranate juice and stir.
Cook to completion, then turn off the heat and add the gorgonzola cream.
Mix all the ingredients well and adjust salt and pepper. The pomegranate risotto should be creamy (wavy) and not compact. Serve on individual plates, sprinkle with whole pomegranate seeds, and serve immediately, piping hot. Enjoy! Paola
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