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

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.



    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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    11. Step 11

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    16. Step 16

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