Recipe Tip: Red Wine Risotto with Leeks, Bacon and Pomegranate

Instructions

1. Step 1

   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.

2. Step 2

   The cooking time varies depending on the type of rice. After about 20 minutes add bay leaf, cinnamon stick and ginger and simmer further.

3. Step 3

   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.

4. Step 4

   Add a little pepper. Put the bacon cubes with rosemary in a pan and cook slowly.

5. Step 5

   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.

6. Step 6

   Lightly squeeze the pomegranate in your hand, cut in half and remove its seeds and place in a bowl.

7. Step 7

   Arrange on a plate (see photos).

8. Step 8

   Serve the risotto with leek, bacon and the pomegranate seeds sprinkled on top.

9. Step 9

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