Flow rate
First courses
Duration
30 minutes
Difficulty
Medium difficulty
Ingredients
- 150 g of Carnaroli rice
- 50 g Occelli® butter
- 1/2 white onion
- 1/2 glass of white wine
- 1 pomegranate
- Vegetable broth to taste
- 50 g of Parmigiano Reggiano
- Parsley or chives
- Pepper to taste
Preparation
This risotto is a special first course thanks to the presence of pomegranate, but not at all difficult to make! In just 30 minutes, you can prepare a recipe that will delight your palate and that of your guests: enjoy your meal!
Procedure
Cut the pomegranate in half and remove the seeds with a little patience, collecting the seeds and separating them from the white part. Squeeze half of the seeds to obtain the juice using a potato masher, while keeping the other half for the creaming.
Melt half of the Occelli butter in a hot pot or pan, add the finely chopped onion until golden, add the rice and toast for a few minutes, stirring often. Blend first with the white wine and then with the pomegranate juice, until they are completely absorbed. Continue cooking by adding a ladle of broth at a time.
Make sure that the previous ladle is almost completely dry before adding another.
Once cooked, turn off the heat, add the other half of the butter, the Parmesan and almost all of the pomegranate seeds.
Finally, add pepper, decorate as desired with parsley or chives and a few deep red pomegranate seeds.
