Country Risotto with Red Wine

To make country risotto with red wine, first boil the wine with the cinnamon stick, 4 oz chopped onion and 2 bay leaves until reduced by half, then turn off the heat and remove the cinnamon stick.

Now make the risotto. Finely chop the pancetta and brown in a frying pan over a low heat until the fat melts, then remove the crunchy pieces and use the fat to brown the remaining finely chopped onion. Next, add the rice, toast for a moment, then begin adding the reduced, unfiltered, red wine, and the vegetable broth, a little at a time: in total, you will need about 3 cups liquid.

Once cooked, stir the pancetta pieces into the risotto along with plenty of grated Parmesan, a pinch of salt, and a generous grind of pepper. Serve hot, with more grated cheese on the side.