[:it]Risotto di Vialone Nano stagionato alla birra Maranello e Melograno[:]
A delicate risotto with a special autumn flavour.
| Servings | Preparation Time |
| 2persons | 40minutes |
| Cooking Time |
| 20minutes |
|
|
Ingredients
- 150g Vialone Nano rice (matured for 22 months)
- 1 Medium-size pomegranate
- 10/15cl De Tacchi Maranello corn beer
- 100g Leek
- 2twigs of Fresh oregano
- 30g Morlacco cheese
- 20g grated Parmesan cheese
- 1spoonful of Lemon Juice
- 2spoonfuls of Extra virgin olive oil
- Salt and pepper
Instructions
- Fill a saucepan with 500 ml of water and bring to the boil. One can decide whether to add salt immediately (about 10 g of rough salt) to the water or at the end of the cooking process.
- Place another pot (casserole dish) on a medium/high heat and immediately add the two spoonfuls of extra-virgin olive oil, add the rice and stir with a wooden spoon. As soon as the oil starts to form bubbles, pour in the beer. Let the beer evaporate and then add 1/4 of the boiling water, the finely-chopped leek and the diced Morlacco. Continue cooking over a medium heat, stirring occasionally and adding water as the rice absorbs it.
- While the rice is cooking, squeeze out 2/3 of the pomegranate seeds and set aside. It should be squeezed by hand and discarding the white internal part rather than blending it. In this way the juice will not be too acidic. If it is blended, the lemon juice can be omitted.
- After about 16-18 minutes, depending on the desired consistency of the rice, turn off the heat and add the grated Parmesan cheese, pomegranate juice (and lemon juice if desired) and oregano leaves and stir quickly and vigorously to obtain the desired creaminess (at this stage a little more water may be required). Taste and check the saltiness and adjust if necessary. If no salt was added to the water previously, some fine or flaked salt may be added at this point.
- Serve and garnish each plate with the remaining pomegranate seeds. Some freshly ground black pepper may be added. It is advisable to wait 1-2 minutes before serving at the table.
