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Pomegranate Risotto and Leek Cream

17/11/2023

I can provide you with a recipe for a pomegranate risotto with leek cream. Here’s how to proceed:

Ingredients

  • 320 g of risotto rice (such as arborio or carnaroli)
  • 1 large pomegranate
  • 2 medium leeks
  • 1 shallot
  • As much vegetable stock as needed
  • 1/2 glass of white wine
  • 30 g of butter
  • 2 tablespoons of extra virgin olive oil
  • 60 g of grated Parmesan cheese
  • Salt and pepper as needed

Preparation

  1. Start by cleaning the leeks, removing the tougher outer parts and the root. Slice the leeks into thin rings.
  2. In a saucepan, heat the oil and a bit of butter and sauté the finely chopped shallot until it has turned golden.
  3. Add the leeks to the sauté and let them soften over medium-low heat, stirring occasionally. If necessary, add some broth to prevent sticking.
  4. Meanwhile, remove the seeds from the pomegranate and set aside.
  5. Once the leeks are soft and translucent, take about half of them off the heat and blend with an immersion blender until smooth. If necessary, add some hot broth to achieve the desired consistency.
  6. In the same saucepan with the remaining leeks, add the rice and lightly toast it, until it becomes translucent.
  7. Deglaze with white wine and let the alcohol evaporate.
  8. Begin to add the hot broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next. Keep the heat to medium-low and stir frequently.
  9. Halfway through cooking, incorporate the pomegranate seeds into the rice, reserving some for the final garnish.
  10. When the risotto is al dente, remove from the heat and cream with the remaining butter and Parmesan.
  11. Add the leek cream and stir well to distribute evenly.
  12. Serve the risotto garnished with the pomegranate seeds you set aside and a sprinkle of pepper or Parmesan to taste.

Trivia

The pomegranate is an ancient fruit, considered a symbol of prosperity and fertility. In the risotto, the pomegranate seeds not only provide a vivid touch of color but also a pleasing sweet-tart flavor contrast that balances the creaminess of the dish. The leek adds a delicate and slightly sweet note, which pairs well with the pomegranate.

This risotto features autumnal flavors and pairs perfectly with a glass of dry, aromatic white wine. You could try a Gewürztraminer or a Riesling for an ideal pairing.

Pomegranate Risotto and Leek Cream