Even today an easy recipe but elegant designed specifically for the holiday menu: Champagne risotto and pomegranate. The main qualities of this risotto are its ease of execution and pleasant acidity that will leave you space to enjoy the other courses. Not to make you all too easy, I decided to make a reduction of pomegranate juice, to be dosed in drops on risotto to give a more interesting touch of simple fruit. But, As always, You can also settle for garnish the risotto with pomegranate seeds and will appeal equally.
To prepare the risotto with champagne and pomegranate I used, Obviously, a Champagne (in my case the Boizel cellar in Epernay, one of the souvenir of my trip to Champagne). I already know what you will say: Champagne is expensive. And it's true. Then, here comes some best alternatives: Franciacorta, a Trento DOC or DOCG Prosecco zero dosage (no residual sugar), so as to maintain the characteristic sour note that the Champagne wine gives the risotto. Stir with butter and Parmigiano Reggiano, so we have a nice contrast between acidity and fat. And make sure that the pomegranate is not too harsh.
The only flaw of Champagne risotto with pomegranate is that, although it is easy, you still have to prepare espresso: I recommend it, then, for Christmas dinners but with a few selected guests. And if you still have not decided what to prepare for New Year, have a look at menus I've developed for the Christmas and New Year's Eve 2018 or my CHRISTMAS RECIPES.. Have a good day!
320 grams of Carnaroli rice
vegetable broth, to taste
200 milliliters of champagne
a piece of white onion
salt and pepper, to taste
20 grams of butter
a tablespoon of extra virgin olive oil
Grated Parmigiano Reggiano 36 months, to taste
50 grams of butter to cream
of pomegranate grains to decorate the dish
roasted pistachios to decorate the dish
FOR THE REDUCTION OF POMEGRANATE:
100 milliliters of pomegranate juice
15 grams of cornstarch
20 grams of caster sugar
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!