We love risotto and I am always looking for new recipes. When I saw pomegranate risotto on Marina’s blog Le Ricette di Baccos, I bookmarked it on my coming soon page so I would remember to prepare it later.
As pomegranates are back in season, this was a good time to try this recipe. I overdid it a bit with the pomegranate juice, as you can see when you compare the color of my risotto to Marina’s. In the recipe below I have included less pomegranate juice then I used and in fact as much as I will use next time I prepare this. If you like pomegranate, you will love this risotto!
Fresh pomegranate juice has much nicer taste than bottled pomegranate juice. Read here how to juice a pomegranate.
130 grams (2/3 cup) risotto rice such as carnaroli
125 ml (1/2 cup) pomegranate juice
pomegranate seeds for garnish
80 ml (1/3 cup) marsala
2 Tbsp olive oil
1 shallot, minced
500 ml (2 cups) vegetable stock
1/2 tsp honey
1 Tbsp butter
freshly grated parmigiano reggiano
Keep stirring the rice, and once the pomegranate juice has been absorbed return to adding stock. Keep stirring and adding stock until the rice is cooked to your liking, about 18 minutes total cooking time.
This is great with a sparkling rosé that is not completely dry (depending on the sweetness of the risotto).
Wagyu is Japanese beef, so what better way to serve wagyu flank steak cooked sous-vide than teriyaki style. This is loaded with flavor, tender, and juicy.