Rice with pomegranates
Instructions
Slice the white part of the leek and sauté it in butter and oil until Leek does not become evanescent.
Take the rice browned add the leek and toast for five minutes.
Pour in the wine and let evaporate turning slowly.
Add the rice when cooking the vegetable stock (formerly brought to boiling) a little at a time, taking care not to add it until it is completely absorbed.
Add (always) to the risotto, half-cooked, the juice of pomegranates.
After cooking stir with butter and grated Parmesan.
Decorated with the shelled beans cast aside by one of pomegranates.
Ingredients and dosing for 6 persons
- 450 g of rice
- 2 pomegranates (juice)
- 1 pomegranate (grains)
- 1 leek
- 30 g of butter
- 1 tablespoon of olive oil extra virgin
- 100 cl of vegetable broth
- 1 glass white wine
- Salt
- Pepper
- Grated parmesan cheese