Pomegranate Risotto
Recipe first for 6 people based on Pomegranate.
Preparation:
Preparation: Extract the grains from the pomegranate, trying to eliminate the whitish filaments. Chop the onion and simmer it gently in a little oil. Add a ladleful of broth and leave to dry over a gentle heat. Add the speck into tiny fillets and leave to flavor for a few seconds. Drop the rice into the onion and speck stock, toast it for a couple of minutes over high heat, turning it with a wooden spoon, then deglaze with the wine. Cook the risotto as usual. A few minutes before removing the pan from the heat, add the pomegranate seeds. Turn off the heat, season with freshly ground pepper and stir in the butter and Parmesan. Set aside a few pomegranate seeds for decoration: easy and with a great visual effect, the dish is perfect for elegant occasions.
Ingredients:
Ingredients: 350 G Rice - 1 White Onion - Extra-virgin Olive Oil - 50 G Speck - 1 Glass Dry White Wine - 150 Cl Vegetable Stock - 1 450 G Pomegranate - 20 G Butter - Grated Parmesan Cheese - Salt - Pepper White
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