Doses for 2 people

Ingredients
250 g of White or wholemeal Carnaroli rice Mulino Marello
1 shallot
half a glass of white wine
broth
50 g of butter
1 Pomegranate
oil to taste - salt to taste - pepper to taste
grated cheese to taste
Meat or vegetable broth to taste

Procedure

Risotto cooking time approximately 18/20 minutes. Clean the pomegranate and place the seeds in a bowl. Finely chop the shallot and fry it in a little oil, when it has become transparent, add the rice and toast for a few minutes. Add the white wine and mix until the wine has evaporated. Start wetting the rice with the broth, cook it for about 8 minutes and add the pomegranate seeds. Continuing to add salt and pepper to the broth, when the risotto is cooked, remove it from the heat and stir in the butter. Add some grated cheese if you want and serve.