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
Prepare the vegetable stock and keep it hot.
Bring the pomegranate juice almost to a boil, then turn off the heat.
Sauté the shallot in the olive oil in a thick-bottomed wide shallow pan over low heat until it is soft and fragrant.
Increase the heat to medium high and toast the rice until it is very hot.
Add the marsala. Cook over medium high heat, stirring, until the marsala has been absorbed.
Add a ladle of the hot vegetable stock.
Stir until the stock has been absorbed. Then add another ladle of stock. Keep adding stock and stirring.
After about 10 minutes, add 2/3 of the warm pomegranate juice.
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.
Meanwhile, add 1/2 tsp honey to the remaining pomegranate juice.
Bring to a boil and reduce to a syrup.
When the rice is cooked, add the pomegranate syrup.
Add a tablespoon of butter, cut into pieces, and some freshly grated parmigiano reggiano.
Stir to incorporate. This is called mantecare.
Allow the risotto to rest for a couple of minutes.
Serve the pomegranate risotto on preheated plates, garnished with pomegranate arils.
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.
8 thoughts on “Pomegranate Risotto (Risotto alla Melagrana)”
Very interesting. What did you serve with it?
I stick to the Italian tradition of serving risotto or pasta as a course by itself (primo piatto) and not alongside meat or fish, which is served next (secondo piatto).
Unusual … I often use fruit in Indian or south-eat Asian rice preparations but I’ve not seen it in Risotto, I don’t think…
I hadn’t seen it before either (other than some scattered aryls on a risotto for garnish), but pomegranates are well known in Italy.
Bravissimo! Io con le melegrane faccio solo succo. Questo è da copiare!
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Its origins are apparently in Italy, but the dish became famous in England in 2004 as it was ridiculed in a TV show by Gordon Ramsay http://www.mirror.co.uk/3am/celebrity-news/foodstuff-of-nightmares-549537
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Hi Jeroen, thanks for the link. Interesting story. That recipe is quite different as it has lots of cheese and only aryls instead of juice. I’d like to try it with gorgonzola, that’s a great idea.