SERVES 4 persons TOTAL TIME 35 minutes DIFFICULTY easy
INGREDIENTS:
350 gr. Carnaroli Rice
1,5 l. hot stock
30 gr. unsalted butter
2 pomegranates
1 small onion
½ glass of white dry wine
fresh rosemary
salt to taste
FOR THE MANTECATURA:
80 gr. Parmesan cheese
30 gr. unsalted butter
DIRECTIONS:
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Heat the butter in a large, heavy based saucepan over a medium heat, add the finely sliced onion and fry gently for about 5 minutes, stirring.
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Meanwhile, remove the pomegranate seeds and squeeze half of them through a vegetable mill or a potato masher.
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Turn up the heat, add into the rice and fry it for one minute until the grains become shiny, stirring continuously.
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Pour into the wine and let it evaporate.
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Next reduce the heat, add the rosemary and cook the risotto adding the warm stock a little at a little, stirring, allowing the rice to absorb it before adding more.
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Continue until the risotto is ready (this will take more or less 16/18 minutes, it depends on the kind of rice).
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When the rice is half cooked, add the pomegranate juice.
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Two minutes before it is ready pour into the seeds
MANTECATURA:
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When the rice is “al dente”, turn off the heat and take off the rosemary. add the butter and the Parmesan cheese.
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Leave to rest for a minute, to allow the cheese to melt, then stir well everything together.
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Serve immediately putting on top some pomegranate seeds.
Suggestions:
You can use oil instead of butter for an healthy recipe.
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