RISOTTO WITH POMEGRANATE

Ingredients · Carnaroli rice: 350 g
· Pomegranate (about 4): 800 g
· Golden onions: 60 g
· White wine: 120 g
· Vegetable broth: to taste
· Il Cavallino Traditional Extra Virgin Olive Oil: 80 g
· Salt up: to taste
White pepper: to taste

TO BATCH
· Butter 40 g
· Grana Padano PDO to be grated 40 g

Preparation To make the pomegranate risotto, first prepare the vegetable broth and keep it warm. Shell the pomegranates: remove the cap and divide each fruit into 4 parts, without separating them completely, then open them to flower and drop the seeds into a bowl. Transfer the pomegranate seeds to a blender, taking care to keep spoons aside for decoration. Blend at maximum speed, then filter the puree obtained through a sieve by squeezing with the back of a spoon; you will need about 260 g of filtered juice. Keep aside. Finely chop the onion. Pour the onion into a saucepan with the traditional Il Cavallino extra virgin olive oil and let it dry gently, then add the rice. Toast the rice for a few minutes, stirring constantly. When the rice has become transparent, blend with the white wine and let it evaporate completely. At this point, pour the pomegranate juice and start cooking the rice over medium-low heat. When the liquid has been absorbed, continue cooking by adding a ladle of broth at a time. Once the rice is cooked, season with salt and pepper, then turn off the heat and stir in the butter and grated cheese. Mix well to make it nice and creamy and immediately serve your pomegranate risotto, decorated with the grains kept aside!