Risotto with pomegranate, brie and cream of leeks
8 recipes
Pomegranate risotto, sausage and zola
ingredients
servings
2
Carnaroli rice
200 oz
Pork sausage
100 oz
Gorgonzola cheese
50 oz
Grated Grana Padano
2 spoons
Butter
2 knobs
Pomegranates
1 half
Classic granulated bouillon
1 teaspoon
Iodized salt
to taste
Pepper
to taste
first courses from Italy - Lombardia
Pomegranate risotto, sausage and zola
Pomegranate risotto, sausage and zola
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty and winter risotto
preparation
step 1
Boil about a liter of water for the stock with the nut.
step 2
Open the pomegranate and chop it halfway, blend a few grains and filter the juice. Keep some grain for decoration aside.
step 3
In a pan, roast the sausage without adding any fat.
step 4
Take a small saucepan, pour a little oil and toast the rice. Add some white wine, then add the broth (when the alcohol has evaporated)
step 5
Continue cooking the rice by adding the juice and a ladle at a time of broth. When it is cooked (I prefer it a little 'al dente) stir in grana, butter and gorgonzola.
step 6
Serve the risotto, add the sausage previously passed in the pan and decorate with pomegranate grains.
