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Simo recipes Chef
THE MONTH RECIPE

Pink risotto with pomegranate

INGREDIENTS

FOR 4 PEOPLE
  • 200 gr risotto rice
  • 30 gr butter
  • 1 pomegranate
  • 1 slice of Lard of Colonnata
  • 20 langoustines
  • 1 pepper

Suggested pairing

Podere Conca Bolgheri Agapanto DOC Bolgheri
Let’s prepare together the Pink risotto with pomegranate

PREPARATION

Shell the langoustines and boil the heads with chili pepper and salt in 500 ml of boiling water for about 20 minutes. 

Cut the pomegranate in half, keep aside some seeds and squeeze it. 

Melt 15 gr of butter in a saucepan then toast the rice at medium heat. Finish cooking with the langoustine broth and stir with the remaining 15 gr of butter and the pomegranate juice.

Meanwhile, cook the langoustines for 2 minutes with the lard of Colonnata in a frying pan. 

Cut 10 langoustines into small pieces and place them on the plate, cover them with the risotto and garnish with pomegranate seeds and the remaining langoustines. 

 

 

SIMOʼS SECRET

You can substitute the langoustines with any other shellfish, either cooked or raw  

 

I premi vinti

Bolgheri DOC Agapanto 2018 91 POINTS MEDAL 2021
Bolgheri D.O.C. Agapanto 2018 91 POINTS MEDAL 2021

Toscana IGT Elleboro 2020
90 POINTS MEDAL 2021

Premio Gilbert & Gaillard

Bolgheri D.O.C. Agapanto 2016
Médaille d’OR 2019

Premio Gilbert & Gaillard
Costa Toscana I.G.T. Elleboro 2018 Médaille d’OR 2019