Dab the meat dry and cut into about 16 medallions. Halve the pancetta slices. Wrap each medallion with about 1/2 slice. Remove the pomegranate seeds from the skin and white skin. Wash and clean the beans if necessary.
Finely grate the parmesan.
For the risotto, peel and finely dice the onions. Bring 900 ml of water to the boil, stir in the stock. Roast walnuts in a pot without fat, take them out. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pot. Sauté half of the onions in it.
Steam the rice briefly. Add the white wine and boil down completely while stirring. Add enough hot stock to cover the rice. Simmer over a low heat for 25-30 minutes, adding more stock (up to 100 ml) every time the rice has absorbed the liquid.
Meanwhile cook the beans in little boiling salted water covered for 8-10 minutes. Drain.
Heat 1 tablespoon of oil in a large frying pan. Fry the medallions for about 2 minutes on each side. Season with salt and pepper. Remove and keep warm. Sauté the peppercorns in hot frying fat.
Dust with flour and sweat briefly. Deglaze with red wine and 100 ml stock, bring to the boil and simmer for about 5 minutes. Simmer pomegranate seeds for about 2 minutes. Season sauce with salt and 1 pinch of sugar.
Heat 1 tablespoon of butter. Fry the remaining onion cubes in it. Swivel the beans in it. Season to taste with pepper and a little salt.
Chop nuts. Stir 2 tablespoons of butter and parmesan into the risotto and season to taste. Serve everything.