Pomegranate Risotto

History & Background

An autumn risotto of the Marca Trevigiana and Friuli, where pomegranate symbolised fortune in peasant autumn festivals. A modern version highlighting colour and sweet-sour-savoury contrast.

Ingredients for 4

• 320g Carnaroli rice
• 2 ripe pomegranates
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 60g Grana Padano
• Zest of 1 untreated orange
• Walnut kernels
• Fresh thyme
• Extra virgin olive oil
• Salt, pepper

Method

1. Remove seeds from one pomegranate; juice the other with a gentle juicer.
2. Sweat shallot with butter.
3. Toast rice and deglaze with wine.
4. Add broth for 10 min.
5. Fold in pomegranate juice and continue.
6. Manteca off heat with cold butter, Grana and orange zest.
7. Garnish with fresh seeds, crushed walnuts and thyme.
8. Pepper to finish.

Wine pairing

Valdobbiadene Prosecco Superiore or Müller Thurgau.

Common mistakes

• Forcing the juice (seeds release bitterness).
• Overdoing Grana (covers sweet-sour).
• Adding seeds too early (crush, lose crunch).