Doses for 2 persons

Ingredients
250 g of White or whole-grained Carnaroli Rice Marello Mill
1 shallot
half a glass of white wine
broth
50 g butter
1 Pomegranate
q.b. oil - salt q.b. - pepper q.b.
cheese grated q.b.
Meat or vegetable broth q.b.

Procedure

Cook risotto about 18/20 minutes. Clean the pomegranate and put the grains in a bowl. So cut the scallion finely and put it in a little oil, when it is made transparent add the rice and toast for a few minutes. Escape with white wine and mix until the wine is withdrawn. Start wetting rice with broth, cook it for about 8 minutes and add pomegranate grains. Keep wetting, fix the soup of salt and pepper when the risotto and cooked take it off fire and keep it with butter. Add if you want grated cheese and serve.