Pomegranate risotto
I love pomegranates. I love their sweet taste, I love their ruby and translucent grains, and I love the rugged look of their skin. In Italy, people display pomegranates in the house, not only because they make a lovely decor, but also because they are a symbol of wealth. “Pomegranates bring money,” as the saying goes.
From the cooking perspective, pomegranates produce delicious small gems that are perfect to decorate any dish. In this case, I have added daikon (Japanese white radish) to a classical risotto base. The combination produces a delicate taste and a classy look. However, it is quite simple to prepare. The most difficult part is indeed to shell the pomegranate.
Ingredients
- 2 cups rice (Carnaroli or Sushi rice)
- 1 tablespoon olive oil
- 1 glass of Prosecco
- 1 cup Daikon
- 1 pomegranate
- 1 green onion
- 1 teaspoon vegetable powder
- Pinch of black pepper
Preparation
Cut the pomegranate into four slices and shell it. Peel the daikon and dice it. Rinse the green onion and slice it.
In a large skillet, pour some olive oil. Heat to high and add the rice. Toast the rice in the oil for 1-2 minutes, constantly stirring. Add 1/2 glass of Prosecco, the Daikon, and the green onion. Continually stirring, let the prosecco completely evaporate and add the second half glass of wine. Stir again until it completely evaporates and then add enough water to cover. Stir in the vegetable powder, and turn the heat to low.
Add the pomegranate grains, and let it cook, stirring occasionally. Add water if necessary. When the water has evaporated and the rice appears creamy, take off the heat and set aside to cool down for 2-3 minutes. Before serving, sprinkle with a pinch of black pepper.
