Shell the langoustines and boil the heads with chili pepper and salt in 500 ml of boiling water for about 20 minutes.
Cut the pomegranate in half, keep aside some seeds and squeeze it.
Melt 15 gr of butter in a saucepan then toast the rice at medium heat. Finish cooking with the langoustine broth and stir with the remaining 15 gr of butter and the pomegranate juice.
Meanwhile, cook the langoustines for 2 minutes with the lard of Colonnata in a frying pan.
Cut 10 langoustines into small pieces and place them on the plate, cover them with the risotto and garnish with pomegranate seeds and the remaining langoustines.
