Ingredients
• 3 punches of Carnaroli rice head-to-head, plus two for the pot.
• Champagne
• 150 gr of Parmigiano Reggiano cheese
• 1 litre of vegetable broth
• qb salt
• 500 g of pomegranate grains
• A drop of balsamic vinegar as a final touch to cream and decorate
• Fresh thyme
• 1 leek
• 100 g butter
Passages
First fry the leek with butter until it get browns. At this point, add the rice, leaving it toasted slightly, and cover it with two glasses of champagne and then with the broth. Add the pomegranate immediately and mix. Towards the middle of the cooking time add the thyme with another glass of sparkling wine and continue to mix, making sure that the rice never becomes dry. There is always broth and champagne, an alternate which is as follows: a ladle of broth, a glass of champagne - to cradle it. At the end of cooking, turn off the heat and add the Parmesan cheese. Mix and allow to stand for a few minutes. Serve by decorating each dish with thyme and balsamic vinegar.