Risotto with Champagne and pomegranate

Procedure

Risotto with Champagne and pomegranate

For the reduction of pomegranate, using a juicer to obtain from 100 milliliters of pomegranate juice. Mix the cornstarch with sugar, then pour the powder in pomegranate juice and stir until dissolved. Place the pomegranate juice and boil and cook until velero spoon and will not begin to thicken. Pour pomegranate gel in a bowl: cooling will thicken.

To prepare the risotto with Champagne, Clean the onion and chop finely (you can also grate it if you prefer). Put the butter and oil in a large saucepan with low edges. When the butter has melted, add onion and a tablespoon of hot broth. Cook the onion over low heat for 10-15 minutes, until it withered, adding if necessary a little more broth so as not to make it burn. When the onion is wilted, add the rice, stir and toast always very low heat, stirring occasionally. Then, fade risotto with Champagne: Cook over low heat until the alcohol part evaporates. Salt the risotto and add a little boiling vegetable broth. Bring the cooked risotto, wave and al dente, adding vegetable broth when necessary: must remember that the risotto "Pull" and you need to add more broth only when the previous one has been absorbed by the rice.

When the risotto is ready, stir in butter and grated Parmesan. Taste to adjust salt if necessary. Serving Champagne risotto garnishing the plate with the reduction of pomegranate, a few grains of pomegranate, some toasted pistachio and some fresh ground black pepper. Bon appétit!