Di:
Sbucciare e sgranare la melagrana, mettere i chicchi in una ciotola.
In una casseruola far rosolare la cipolla con l'olio, farla imbiondire poi aggiungere il riso e farlo tostare per qualche minuto mescolando continuamente.
Aggiungere due terzi della melagrana sgranata, mescolare e aggiungere tre mestoli di brodo.
Fare cuocere a fuoco medio basso e aggiungere il brodo ogni volta che si asciuga.
Terminata la cottura del riso aggiungere il resto dei chicchi di melagrana, una noce di burro o di margarina e far mantecare qualche minuto poi servire.
Risotto alla melagrana
RSI Food 07.11.2022, 15:50
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