Risotto with pomegranate

A risotto recipe quite refined, it tastes slightly sweet and sour. We have tried it because we wanted to use the pomegranate tree in the garden.

350 g arborio rice
3 pomegranates
1 leek
1 cup white wine
1 lt of vegetable broth
100 grams of grated Parmesan cheese
50 g butter
First of all grainy pomegranates: pass three-quarters of the grains through a potato masher to obtain the juice, keep the rest of the grains.
And now, prepare the risotto!
In a large pan, sauté the leek, cut into thin rounds, with half of the butter.
Add the rice and toast it for two minutes.
Add the white wine and let evaporate.
Pour in two ladles of hot broth and mash the rice every now. As soon as the broth retreats, repeat the process, until it is completely cooked (about 15 minutes).
Shortly before the rice is cooked, add pomegranate juice. Turn off the heat and stir in the remaining butter and Parmesan.
Serve on a serving dish sprinkle the rice with the pomegranate seeds.

P.IVA 10080640963 Mozart