Red Wine Risotto with Leeks, Bacon and Pomegranate

Red Wine Risotto with Leeks, Bacon and Pomegranate

© Constantin Fischer

Red Wine Risotto with Leeks, Bacon and Pomegranate

Red Wine Risotto with Leeks, Bacon and Pomegranate

© Constantin Fischer

For the risotto:

Ingredients (Serves 4)

500
g
risotto rice
1
red onion
700
ml
red wine
1.5
l
vegetable stock
1
bay leaf
1
cinnamon stick approx. 4cm
1
piece
ginger
150
g
parmesan freshly grated
100
g
butter
black pepper, freshly ground
sesame oil

To finish off:

Ingredients (Serves 4)

125
g
bacon cubes
1
small leek
1
sprig
rosemary
1
pomegranate
salt
long pepper, freshly ground (or black pepper)
  • Peel and dice the onion, then sauté in a pan with some sesame oil, add the rice and cook for about 2 minutes, then deglaze with red wine, gradually pour in the stock and stir well every now and then.
  • The cooking time varies depending on the type of rice. After about 20 minutes add bay leaf, cinnamon stick and ginger and simmer further.
  • Finally, add the parmesan cheese and butter and allow the risotto to rest for a few minutes, at the end it should have a nice creamy consistency.
  • Add a little pepper. Put the bacon cubes with rosemary in a pan and cook slowly.
  • Clean the leek, quarter and cut into 5cm long strips. Add these to the bacon in the pan, fry briefly, season with a little pepper and leave to stand for a few minutes.
  • Lightly squeeze the pomegranate in your hand, cut in half and remove its seeds and place in a bowl.
  • Arrange on a plate (see photos).
  • Serve the risotto with leek, bacon and the pomegranate seeds sprinkled on top.

FIND OUT MORE