PREPARATION

Using a citrus juicer, squeeze the pomegranate and set aside some seeds for decoration. In a non-stick pot, heat a drizzle of oil and sauté the onion until it softens.

At this point, toast the rice and deglaze it with the pomegranate juice, then add the diced pancetta. Add the broth as needed and finish cooking the rice.

In the meantime, prepare the pecorino cheese crisps: in a small non-stick pan, sprinkle the grated pecorino cheese evenly across the pan’s surface. When the cheese forms a crust, remove it from the heat and shape it into a basket.

INGREDIENTS

• 160 g rice
• 1 pomegranate
• 100 g pancetta
• 1 liter vegetable broth
• Pecorino cheese
• Olive oil
• Salt
• Onion