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Risotto with Pomegranate

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Ingredients

Adjust Servings:
400 gr carnaroli rice
2 pomegranate
1 spoon Butter
100 gr Parmigiano Reggiano
1 glass white wine
1 shallot
salt
black pepper
STOCK
2 litres water
2 carrots
1 onion
3 Potatoes
3 zucchine
salt

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Risotto with Pomegranate

Features:
  • Gluten Free
Cuisine:

Delicious and elegant!

  • Serves 4
  • Medium

Ingredients

  • STOCK

Directions

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For me this is the Christmas Risotto par excellence, for its colour and its magic ingredient: the pomegranate! Its taste is delicate and sophisticated, its appearance  is sober and elegant …..perfect for a party!

The pomegranate for me is also a good luck, because every time I use it, a wonderful news comes!

Steps

1
Done

VEGETABLE STOCK

Place 2 litres of water in a big saucepan with potatoes, carrots, onion and zucchini. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Add salt for season.

2
Done

RISOTTO !

Squeeze a pomegranate.
Place butter in a casserole dish. When the butter has melted add rice and stir until well coated with the butter. Add chopped shallot and stir well.
Add a glass of white wine and let it blend. Pour the pomegranate juice and mix well with the rice. Add the hot stock until cover all the rice.During this period of adding liquid to the rice, it must be stirred constantly, cooked gently over a low boil.
Add the berries of one pomegranate in the last few minutes of the cooking process.
Add grated parmigiano and pepper.
Serve hot with a glass of white wine.

Annapaola

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Gluten free Pancakes
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Culurgiones
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Gluten free Pancakes
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Culurgiones

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