Risotto with mulberry blackberries with almond butter
8 recipes
Risotto with pomegranate, brie and cream of leeks
ingredients
servings
4
Carnaroli rice
240 grams
Vegetable broth
1 liter
Leeks
2 unit
Brie
200 grams
Pomegranates
1/2 half
Extra virgin olive oil
1 coffee cup
Shallots
1 unit
White wine
1 glass
Grated Grana Padano
1 cup
Butter
2 knobs
Pepper
to taste
Iodized salt
to taste
first courses from Italy - Lombardia
Risotto with pomegranate, brie and cream of leeks
Risotto with pomegranate, brie and cream of leeks
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pomegranate and leek creme with brie
preparation
step 1
Toast the rice with crushed oil and onion or without anything (in this way the rice will nourish better). Stain with white wine and let it evaporate.
step 2
Then add broth, salt and pepper
step 3
Prepare then a pan with oil for the fried, cut the other loin into thin julienne and fry it
step 4
When the rice is cooked (if it is too dry add the broth again) keep it with the brie cut before cubes, the grain, the cream of leeks and butter (always at will)
step 5
Apply and decorate with fried porridge and pomegranate grains
