Risotto with Pomegranate
This is a traditional dish, suitable for New Year’s Eve dinner.
The pomegranate has always been a good-wishing symbol of fertility, strength, good luck, balance, nobility and abundance.
So, what better occasion than use it for the beginning of the New Year?
The preparation of this dish is very easy (and fast) and allows you to leave open-mouthed (for both appearance and taste) all our guests for dinner. All this with just a small preparation in advance and a fast implementation at the time of dinner.
Let’s see the few and simple
1 pomegranate, average size
about 50 gr of rice per person (I recommend you use parboiled rice , as it will remain dry and “al dente”)
red or pink onion (not white)
a clove of garlic, still “dressed”
1/2 dried chili pepper (mine was only partially dried)
enough granular vegetable broth
full-bodied red wine (I used a good 2007 Nero d’Avola by Morgante)
First, open the pomegranate and set aside the seeds that we’ll use as a decoration of the dish.
Then, squeeze the remaining seeds to obtain the juice.
To simplify, I recommend using a small metal colander placed on a container, and squeezing the seeds by hand.
Now, chop the onion and place it in a large pan. Then add e.v.o. oil as needed, 1/2 red chili, a clove of garlic with its skin, a teaspoon of granulated veg broth, a little of good red wine and let it stew in the pan, half covered with a lid.
Once the onion is done enough (not too much, though), pour the rice and pomegranate juice, and stir, adding warm water from time to time to cook the rice (still keeping the pan half covered).
Once done, serve the rice (remove the garlic) decorating the dish with the pomegranate seeds you have previously left aside, and a sprinkling of coarsely chopped parsley.
Have a good New Year’s Eve dinner!
Chef: Biocontessa.it from VeganBlog