Risotto With Pomegranate And Speck

Preparation:

Preparation: Separate the grains from the pomegranate and keep them aside. Chop the onion, stew it with a little oil and a ladle of hot water. Add the diced speck and immediately after the rice. Raise the flame and deglaze with the white wine. Wet with the broth and cook the risotto adding the pomegranate seeds one minute before turning off the heat. With the heat off, add salt, pepper, the knob of butter and the Parmesan. Mix well and serve immediately.