American cherries (cut in half with the seeds removed)
Consommé bouillon cubes
1-1 1/2 cubes
Salt and pepper
if you have it
Add the olive oil and finely minced garlic to a frying pan. When the garlic starts to brown, add half the pancetta (finely chopped).
Add the thinly-sliced onion! Stir-fry it with a little salt and pepper and pour in 50 ml red wine. Evapourate off the alcohol.
Rinse and drain the rice well and add it to the pan! Mix the rice well with the oil until it starts to become translucent!
Pour in the rest of the red wine and enough water to cover the rice. Then add the bouillon cubes.
So that the rice doesn't stick to the bottom of the pan, maintain the heat to a gentle simmer and continue scraping the bottom of the pan with a spatula.
Check the firmness of the rice. If it's still a little hard, add some more water. If it's mostly soft, add in the cherries.
Finally add the rest of the pancetta and the grated cheese. Then adjust the flavour with salt and pepper and serve the risotto up on a plate.
Sprinkle some parsley over the top to finish!
Story Behind this Recipe
I think dishes that contain seasonal fruits have impact and make a good impression on whoever is eating them so I wanted to make one for someone I care about! That makes me sound really cool, but I actually just had fun with this recipe and it turned out really nice at the end!
The pancetta that's added first will more or less disappear after all the juices are sucked up by the rice! This is a first for one of my recipes, but please check on the firmness of the rice throughout cooking! Once it begins to soften, taste-check it after giving the rice a good stir and stopping the heat.