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Title: Risotto With Pomegranate Seeds
Yield: 6 Servings

Ingredients

      1    onion; minced
      2 tb unsalted butter
      2 tb olive oil
  2 1/2 c  arbono rice; (available at
           -specialty f
    1/2 c  dry white wine
      5 c  chicken broth or more if
           -necessary
      6 oz gorgonzola cheese; cut into
           -small cubes
      1    pomegranate; halved and
           -squeezed gentl
      1    salt and pepper

Instructions

In a large saucepan, cook the onion in the butter and the oil over

moderately low heat until it is softened, add the rice and cook for 2
minutes, stirring constantly (Do not let the rice brown.) Add the wine and
cook over moderately high heat for 1 minute. Add about 1/2 cup of the
broth, heated, and cook over moderate heat, stirring constantly until the
broth is absorbed. Continue adding the broth, about 1/2 cup at a time,
stirring constantly and letting each portion be ab- sorbed before adding
the next. (The cooking time will be about 18 minutes for creamy aT dente
rice.) Remove the pan from the heat and add the Gorgonzola, stirring until
it is melted completely Stir in the pomegranate seeds and season the
risotto with salt and pepper. Serves 6 to 8.

Recipe by: Arizona Magazine 10/94

Posted to MC-Recipe Digest V1 #987 by Walt Gray on
Jan 06, 1998

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