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
© 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(s)
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
-
Risotto alla MilaneseThe Italian classic from Lombardy is creamy and aromatic
-
Risotto with Pumpkin and GorgonzolaThe risotto provides the necessary melt - and it is one of the best dishes of autumn!
-
Risotto with Mange Tout and RicottaConstantin Fischer refines his risotto with Mange tout, ricotta, asparagus, bacon and mushrooms.
-
Risotto - The Basic RecipeTurning a simple rice dish into a culinary delight? Only Italians can do that. Severin Corti reveals the secrets of the art of risotto preparation.
-
Risotto GenoveseAs basil sprouts again in gardens, food blogger Julian Kutos blends pesto genovese with risotto.
-
Risotto al ProseccoRisotto is an incredibly popular Italian dish. Spruce it up with a shot of Prosecco.
-
Pumpkin Risotto with MushroomsThe autumn risotto variant is given a fruity accent with pomegranate seeds
-
Mushroom RisottoConstantin Fischer has this wonderful dish in store for all mushroom lovers. This is how you turn your foraged treasures into an exquisite risotto
-
Basil Risotto with Trout TartareItaly meets Austria and Japan - a summery crossover dish by Constantin Fischer.
-
Porcini Mushroom RisottoA mushroom risotto is a wonderful autumn dish – and fresh porcini transform it into a truly special dish.