Recipe Pomegranate risotto by of 25-10-2013 [Updated on 30-09-2018]
The pomegranate risotto is a dish that has always intrigued me, this time I did not find major objections when I proposed it at home and luckily it was very much enjoyed. The sweet taste of pomegranates was dampened during cooking by the addition of the vegetable broth (prepared with my homemade cube) and the final creaming made with butter and parmesan cheese, a risotto with a refined and particular taste, to try;) Today I'm a bit down in the dumps, yesterday my husband left and will come back tomorrow morning, I'm not used to being without him and tonight I went blank because I couldn't fall asleep, this morning in fact I'm really out of phase, I the mayonnaise went crazy, I made a mistake in using a mold, I dirty half the kitchen with melted chocolate, a mess. Better to put the pans and ladles aside for today, otherwise I guess they are just messes: / I greet you and leave you to the recipe for the pomegranate risotto, kisses and see you later
How to make pomegranate risotto
Start by shelling the pomegranates by cutting them in half and taking the grains that you will keep aside
Then pass the grains in the vegetable mill leaving a small part of whole grains to garnish the risotto at the end of cooking.
Now chop the shallot and let it dry in a pan with the oil, add the rice and toast it
Deglaze with the wine then add the pomegranate juice and continue cooking
Then gradually add the boiling broth and continue cooking.
Season with salt, then add pepper, butter and parmesan and stir in the pomegranate risotto.
Garnish the risotto dishes with the pomegranate seeds kept aside and serve immediately.