Medium
4 people
25 min
Ingredients
- 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
Preparation
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.
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.
When cooked, take off the stove, add the butter, chives and Grana Padano. Serve the risotto still hot with a sprinkling of Grana Padano.
