This Italian recipe of risotto is typical of the autumnal or winter period. When you have in your kitchen pomegranate and speck you can simply and quickly cooked a delicious risotto. You just need to squeeze the pomegranate in order to obtain the juice and toast the rice with the speck and red wine the result will be excellent. You can obtain a better result if you can cooked yourself also the broth that is very simple and fast to prepare, you just need to boil salted water with big pieces of carrot, potato, celery and onion.
INGREDIENTS (for 4 people):
320g or 2 cups of Rice (type Arborio)
3 / 4 Onion
3 Tablespoon of extra virgin olive oil
Juice of 1 - 2 Pomegranates
100g of or 1/2 cupSpeck cut in small cubes
Half Glass of Red wine
Parmesan
Vegetable broth (1 carrot, 1 onion, 1 potato, celery, coarse salt)
PREPARATION TIME: 30 minutes (15 minutes with the pressure cooker)
COOKING TIME: 20 minutes
WINE: Bardolino Novello Doc (Red Wine)
PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt
and let it boil for about 30-40 minutes.
If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes. When the broth is almost ready you can start with the preparation of risotto, preheat the extra virgin olive oil in a casserole, cut the onion in thin slices, add them to the hot oil and let them brown.
You can leave the onion in the casserole, if you like them, otherwise you can even remove them. Add the small cubes of speck, let them cook for a few minutes
and then add the rice and let it roast.
Add half glass of red wine, let it evaporate and start adding the broth, little by little stirring continuously.
Let the rice cook for about 15-18 minutes,
pay attention not to over cook it. When the rice is cooked, add the juice of pomegranate, stir.
Serve warm and sprinkle with Parmesan
BUON APPETITO!
INGREDIENTS (for 4 people):
320g or 2 cups of Rice (type Arborio)
3 / 4 Onion
3 Tablespoon of extra virgin olive oil
Juice of 1 - 2 Pomegranates
100g of or 1/2 cupSpeck cut in small cubes
Half Glass of Red wine
Parmesan
Vegetable broth (1 carrot, 1 onion, 1 potato, celery, coarse salt)
PREPARATION TIME: 30 minutes (15 minutes with the pressure cooker)
COOKING TIME: 20 minutes
WINE: Bardolino Novello Doc (Red Wine)
PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt
and let it boil for about 30-40 minutes.
If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes. When the broth is almost ready you can start with the preparation of risotto, preheat the extra virgin olive oil in a casserole, cut the onion in thin slices, add them to the hot oil and let them brown.
You can leave the onion in the casserole, if you like them, otherwise you can even remove them. Add the small cubes of speck, let them cook for a few minutes
and then add the rice and let it roast.
Add half glass of red wine, let it evaporate and start adding the broth, little by little stirring continuously.
Let the rice cook for about 15-18 minutes,
pay attention not to over cook it. When the rice is cooked, add the juice of pomegranate, stir.
Serve warm and sprinkle with Parmesan
BUON APPETITO!
1 comment:
What's speck?
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