Recipe Tip: Red Wine Risotto with Leeks, Bacon and Pomegranate
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. A simple risotto with a fresh note of pomegranate.
- 500 grisotto rice
- 1red onion
- 700 mlred wine
- 1 ½ lvegetable stock
- 1bay leaf
- 1cinnamon stick approx. 4cm
- 1 pieceginger
- 150 gparmesan freshly grated
- 100 gbutter
- black pepper, freshly ground
- sesame oil
- 125 gbacon cubes
- 1small leek
- 1 sprig(s)rosemary
- long pepper, freshly ground (or black pepper)
Step 1Peel 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.
Step 2The cooking time varies depending on the type of rice. After about 20 minutes add bay leaf, cinnamon stick and ginger and simmer further.
Step 3Finally, 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.
Step 4Add a little pepper. Put the bacon cubes with rosemary in a pan and cook slowly.
Step 5Clean 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.
Step 6Lightly squeeze the pomegranate in your hand, cut in half and remove its seeds and place in a bowl.
Step 7Arrange on a plate (see photos).
Step 8Serve the risotto with leek, bacon and the pomegranate seeds sprinkled on top.
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