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!