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.
Step by step pictures of the preparation:
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