If you’re looking for an unusual and strong-tasting risotto, we suggest you apple and pomegranate risotto.

To prepare this risotto, peel the onions and cut them into large slices. Melt the butter in a large saucepan and brown the onion wedges, well-washed sage and cloves; after 5 minutes, add Flora Il Classico rice and let it toast until it becomes translucent, stirring to give it flavor; simmer with wine and let it evaporate completely.

Pour in a ladleful of boiling broth and bring the risotto to cook, adding more broth only when the previous one has been completely absorbed. Stir frequently. After about 10 minutes, add the washed, peeled and diced apples to the rice. Continue cooking for another 5 to 6 minutes and adjust the salt.

Using a juicer, extract the juice from one of the pomegranates and shell the second, collecting the kernels in a cup. When the rice is cooked, turn off the heat, add the juice and pomegranate seeds and pink pepper. Divide the rice among plates and serve hot.