Boil the broth (always keep it nice and hot). Fry the shallots in butter. Meanwhile, after peeling the pomegranate and extracting the seeds/beans, take a portion of it and extract the juice by crushing the seeds/beans with a vegetable mill.
Toast the rice, adding salt and pepper and once toasted add the pomegranate juice. Mix everything well and then start adding the broth, cooking the rice. At the time of the creaming, turn off the heat and add the finely chopped speck, the grated cheese and a final handful of pepper. Serve warm risotto and decorate with pomegranate and chive beans.