Step 1

Add the olive oil and finely minced garlic to a frying pan. When the garlic starts to brown, add half the pancetta (finely chopped).

Step 2

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.

Step 3

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!

Step 4

Pour in the rest of the red wine and enough water to cover the rice. Then add the bouillon cubes.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle some parsley over the top to finish!