Start by putting the water with a pinch of salt (or stock) in a pot and heat it on the fire. The water/stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the water to it.

Put the finely chopped onion and extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.

Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.

Now pour in the red wine and let the alcohol burn off by cooking on a high flame.

Add the pomegranate juice and let it cook until it dries out.

Then add enough hot water/stock to cover the rice and turn the fire to medium-low.

Keep cooking, occasionally stirring the rice and adding hot water/stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.

When the rice is ready, put the fire off.

Add the butter and grated Parmigiano Reggiano and mix well.

Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. Check for salt and season to your liking.

Serve immediately with pomegranate arils for garnish.