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    Pomegranate and Grana Padano risotto

    4 people
    T225 min


    • 20 g carnaroli rice
    • 100 g Grana Padano, grated
    • 1 L vegetable broth
    • 1 glass of rosé wine
    • 1 pomegranate
    • 50 of butter
    • 1 shallot
    • Chives
    • Extra virgin olive oil
    • Salt & pepper



    STEP 1

    In a saucepan, fry the finely chopped shallot with a drizzle of olive oil, then add the rice and toast it for a few minutes over high heat, until golden and translucent.


    STEP 2

    Deglaze with a glass of rosé wine, add the pomegranate seeds and continue cooking for 15 minutes, adding ladles of hot broth, mixing carefully. Season with salt and pepper.

    STEP 3

    When cooked, take off the stove, add the butter, chives and Grana Padano. Serve the risotto still hot with a sprinkling of Grana Padano.