Champagne Risotto

Directions

1. BLITZ - Cut the pomegranate in half. Scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Reserve a handful of seeds and blitz the rest in a blender. Strain the juice through a tea strainer and set aside.
2. PREP - Peel and finely slice the shallots. Wash and chop the parsley. Prepare the stock according to the packet instructions.
3. SOFTEN - Melt half the butter in a small pan. Add the olive oil and the chopped shallots and cook for 5 – 7 minutes until they are soft and translucent. Set aside.
4. BUBBLE - Melt the remaining butter in a large saucepan. Add the rice and toast it for a minute or two. Pour in the sparkling wine and let it bubble for 30 seconds, stirring continuously.
5. STIR - Add the cooked shallots and the pomegranate juice to the rice and stir until the liquid has been absorbed.
6. LADLE - Add a ladle of hot stock to the rice and stir until it has been absorbed. Repeat until you have used all the stock and the rice has been cooking for about 17 minutes.
7. REST - Remove the pan from the heat and stir in the cream cheese chopped parsley and parmesan. Cover with a lid and let it rest for 2-3 minutes.
8. SERVE - Add a little sea salt if necessary and a generous grinding of black pepper. Scatter with the reserved pomegranate seeds and serve immediately.