Risotto with Romanesco broccoli, pomegranate, and kefir

To make the risotto with Romanesco broccoli, pomegranate, and kefir, first, prepare the Vegetable broth following our recipe. Clean the Romanesco broccoli: with a sharp knife, remove the outer leaves and the tougher base 1, then cut the top 2 into pieces of the same size 3.

Boil the broccoli in the vegetable broth brought to a boil 4 and let it cook until tender but still a bright green 5. Drain the broccoli with a slotted spoon and transfer half of it to a tall container 6, keeping the cooking broth aside. 

Add a ladle of hot broth 7, a pinch of salt 8, and a drizzle of extra-virgin olive oil 9. 

Blend with an immersion blender until smooth and velvety 10. Meanwhile, take care of the pomegranate: score it along the circumference with a knife 11 and open it into four wedges 12. 

With your fingers, gently detach the seeds, collecting them in a bowl 13; set them aside for the final decoration. Now focus on the risotto: heat a large saucepan and pour the rice in dry for toasting 14. Stir for 2 or 3 minutes until the grains become translucent and start to release their aroma, then add salt 15. 

Deglaze with white wine 16, letting the alcohol completely evaporate. At this point, begin to gradually moisten the rice with the hot broth 17, one ladle at a time, stirring occasionally and letting it be absorbed before adding more. Halfway through cooking, add the Romanesco broccoli cream 18.

Add the other half of the broccoli in pieces 19 and mix thoroughly, continuing to cook until you get a soft and creamy risotto, but with grains still al dente. Off the heat, finish with the butter 20 and grated Parmigiano Reggiano 21, then stir vigorously. Cover and let rest for a minute, allowing the risotto to become even more velvety. 

Distribute the risotto onto plates 22 and complete each portion with a spoonful of kefir 23 and a handful of pomegranate seeds 34. Serve your risotto with Romanesco broccoli, pomegranate, and kefir immediately, nice and hot!