Preparation

Bring the stock to the boil (always keep this very hot), and brown the shallot in butter. Meanwhile, after having peeled the pomegranate and removed the seeds, take part of it and squeeze the juice out, passing the seeds through a sieve. Toast the rice, season with salt and pepper, and, once toasted, add the pomegranate juice. Mix everything well and then start to add the stock, cooking the rice. Once the rice becomes creamy, turn off the heat and add finely minced speck, grated cheese and a final dash of pepper. Serve the risotto hot and decorate with pomegranate seeds and chives.