Lemon Risotto with Pomegranates: a pretty holiday dish.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 3/4 cups (350 g) rice
- A leek, white part only, minced
- An organically grown lemon
- 1/3 cup (about 60 g) unsalted butter
- A pomegranate
- 1 quart (1 liter) simmering broth (unsalted bouillon will work fine if need be)
Preparation:
Put half the pomegranate seeds through a food mill and squeeze the pulp in a muslin or cheesecloth bag to extract the juice.
Cut the zest from the lemon into thin strips and blanch them. Squeeze half the lemon and combine the juice with the pomegranate juice.
Sauté the leek in the butter. Add the rice and stir for 3-4 minutes. While the rice is toasting, heat the wine (the microwave will be fine). Stir it into the rice and cook, stirring, until it evaporates. Add broth, a ladle at a time, stirring gently, until the rice reaches the al dente stage. Stir in the fruit juice, the lemon zest strips and the remaining pomegranate seeds, check seasoning, and serve.
Cut the zest from the lemon into thin strips and blanch them. Squeeze half the lemon and combine the juice with the pomegranate juice.
Sauté the leek in the butter. Add the rice and stir for 3-4 minutes. While the rice is toasting, heat the wine (the microwave will be fine). Stir it into the rice and cook, stirring, until it evaporates. Add broth, a ladle at a time, stirring gently, until the rice reaches the al dente stage. Stir in the fruit juice, the lemon zest strips and the remaining pomegranate seeds, check seasoning, and serve.
