The fig risotto is an autumn delicacy that blends surprising flavors with the creaminess of Carnaroli rice. This dish will win you over with its combination of sweetness and unique flavor. Follow our recipe and prepare a dish that will conquer everyone’s palate!
If you like autumn risottos, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 607.55 (Kcal)
- Carbohydrates 87.16 (g) of which sugars 12.74 (g)
- Proteins 15.33 (g)
- Fat 20.79 (g) of which saturated 13.25 (g)of which unsaturated 7.45 (g)
- Fibers 3.35 (g)
- Sodium 304.30 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 5 figs (fresh)
- 4 cups vegetable broth
- 1/2 cup grated Parmesan
- 2 tbsps butter
- 1/4 glass dry white wine
Tools
- 1 Pot 3 qt
- 1 Small pot 2 qt
- 1 Knife
- 1 Cutting board
- 1 Spoon
Instructions
Prepare to enjoy a truly delicious and uniquely flavored risotto. Now let’s get to work and delight your guests with an irresistible fig risotto!
Prepare the figs by washing them under running water. Remove the skin and cut them into pieces.
In a large pan, melt the butter over medium heat. Add the chopped figs and let them flavor for a few minutes, stirring occasionally to prevent burning.
Do not overcook or they will break; the figs should flavor the butter we will use for the risotto.
Add the Carnaroli rice to the pan with the figs and toast it for a few minutes, stirring continuously. This step is important to ensure the right texture for the risotto.
Make sure the vegetable broth is hot, so as not to interrupt the cooking of the risotto. Keep the broth in a separate pot on low heat.
Here’s my recipe for a good homemade vegetable broth.
Deglaze with the dry white wine and stir until it completely evaporates.
Once the wine has evaporated, start gradually adding the hot vegetable broth to the rice, one ladle at a time. Stir gently and wait for the broth to be absorbed before adding the next ladle.
Continue until the rice is al dente. This process will take about 12-15 minutes; follow the instructions on the package.
When the rice is cooked, turn off the heat and stir in the grated cheese and a bit of extra butter. Stir vigorously to achieve a creamy and uniform consistency.
Let the risotto rest for a few minutes before serving, adjust the salt.
Your fig risotto is ready to be served!
Plating tips:
Transfer the fig risotto to serving plates and garnish with a few fresh fig pieces and a sprinkle of grated Parmesan.
Wine pairing for fig risotto:
An excellent choice could be an aromatic white wine, such as a Gewürztraminer or a Riesling. These wines have fruity and floral notes that harmonize perfectly with the figs and add a pleasant freshness to the dish.
If you prefer a red wine, you can opt for a Dolcetto d’Alba or a Barbera. These Italian wines have good acidity and softness, which pair well with the natural sweetness of the figs.
