Risotto alla Melgrana with Burro Occelli®

150 g of Carnaroli rice
50 g of Occelli® butter
1/2 white onion
1/2 glass of white wine
1 pomegranate
Vegetable broth to taste
50 g of Parmesan cheese
Parsley or chives
Pepper as needed.

Cut the pomegranate in half and shell it with a little patience, collecting the grains and separating them from the white part. Squeeze half of the beans to obtain the juice using a potato masher, while keeping the other half for the creaming.

Melt half of the Occelli butter in a pot or in a hot pan, add the finely chopped onion until golden brown, add the rice and toast it for a few minutes, stirring often. Deglaze first with the white wine and then with the pomegranate juice, until they are completely absorbed. Continue cooking by adding a ladle of broth at a time.

Make sure that the previous ladle has already almost completely dried before adding another one.

After cooking, turn off the heat, add the other half of the butter, the Parmesan and almost all the pomegranate grains.

Finally, pepper, decorate as desired with parsley or chives and a few deep red pomegranate grains.