Risotto degli Dei, a delight that combines sausage with the most beloved fruit of Olympus. Very easy, to try immediately

Risotto degli Dei, Do you want something new? Something original? Well this recipe is just what you are looking for, a refined first course with the fruits of autumn. The pomegranate or pomegranate is a very versatile fruit, in the kitchen it can be combined with both meat and fish dishes, as well as obviously being tasted naturally grain by grain, or in the form of juice.

But now prepare the ingredients and arm yourself with holy patience, to recover the pomegranate juice, to amaze your guests with this refined dish. The name of the dish is inspired by the fact that the pomegranate was the favorite fruit of Hades, god of the Underworld, who offered it as a gift to his wife Proserpina to lock her in her kingdom. Anyone who had eaten the food of the underworld could no longer return to the surface. Proserpina then traded her freedom for three very pomegranate grains. So let’s see how to prepare this special Risotto degli Dei

Risotto degli Dei, Ingredients:

  • 160 gr of rice
  • 1 pomegranate
  • 1 sausage
  • ½ onion
  • ½ chilli if desired
  • Extra virgin olive oil
  • 20 gr Butter
  • 20 gr grated Parmesan
  • Vegetable broth


To prepare Risotto degli Dei, start by cutting the pomegranate in four, recover all the grains being careful not to stain them, and to eliminate all the white parts and the internal membranes, which are bitter.



Put the grains in a vegetable pass, keep some to garnish the final dish, and recover the juice contained in them.

Finely slice the onion, put it in a pan with a drizzle of extra virgin olive oil, together with the chilli pepper, and let it dry slightly over medium heat.

Remove the skin from the sausage, and add it to the onion, brown it for a couple of minutes, and blend with the red wine.

As soon as the alcohol has evaporated, add the rice and toast it.

At this point, start cooking by adding the pomegranate juice a little at a time, if necessary complete the cooking with the vegetable broth.

When cooked, season with salt, cook and turn off the heat. Stir in your risotto first with the butter and then with the Parmesan.

Serve, completing the dish with a few pomegranate grains.

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