Shell the scampi and put the heads to boil with chilli pepper and salt in 500 ml of water and let the broth reduce for 20 minutes

Open the pomegranate in half, keep some of the seeds aside and then squeeze it

In a saucepan, melt 15 g of butter, toast the rice over a high flame, finish cooking with the broth and stir in the remaining butter and the pomegranate juice.

Meanwhile, in a pan, cook the shelled scampi with the Colonnata lard for two minutes

Spread half of the scampi cut into pieces on the serving dish, cover them with the risotto and decorate with pomegranate seeds and whole scampi