Rustic Risotto with Red Wine, Bauernrisotto Mit Rotwein

Boil the wine with the cinnamon, 100 g of onion cut into pieces and 2 bay leaves and boil until half. Cut the bacon into pieces and fry it in a frying pan at low temperature until the fat is melted. Remove the crispy bacon from the frying pan and fry the remaining chopped onion in the fat. Stir in the long-grain rice, fry for a few minutes and then gradually pour in the boiled down, unfiltered red wine and the soup (together you will need about 3/4 l of wine and soup.) Season the al dente cooked risotto with the bacon, a pinch of salt and plenty of grated cheese and ground pepper. Serve the risotto warm with separately grated Parmigiano.

Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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