), salt, the tip of a tablespoon of curry. Wash the pomegranates. Peel them and take the beans. Take a few grains of pomegranate the decoration and the rest crush take a pass on the juice. If you want you can also cut the pomegranate in half and use a citrus press.
Fry the onion. Add the rice and toast for about a minute. Add some 'stock and stir occasionally. As soon as it is dry, add the juice of pomegranates. Season with salt. Ultimate cooking, adding more broth if necessary. Sprinkle with the curry and serve the risotto with pomegranate.
