The risotto with gorgonzola and figs is a delightful first course, perfect to enjoy at the end of summer, early autumn. Rich in flavor and creamy, where the strong, tangy taste of gorgonzola perfectly matches the sweetness of the fig. For the recipe, as in all my risottos, I used Carnaroli, ideal for risottos, and I chose black figs for a touch of color and contrast, but green ones are just as fine.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 1/8 cups vegetable broth (or water, approximately)
- 3.5 oz figs
- 2.8 oz Carnaroli rice
- 1.8 oz gorgonzola
- 0.7 oz white onion
- 0.5 oz whole peeled hazelnuts
- 1/4 cup dry white wine
- to taste butter
- to taste Grana Padano DOP
- to taste extra virgin olive oil
- to taste black pepper
- to taste fine salt
Tools
- Food Scale
- Pot
- Steel Pan
- Knife
- Cutting Board
- Ladle
- Grater
- Wooden Spoon
- Mortar
Steps
To prepare the risotto with gorgonzola and figs…
First, in a pot, heat the vegetable broth (or water and a bouillon cube) to later moisten the risotto. Meanwhile, peel and chop the onion, then add it to the pan with the extra virgin olive oil and let it soften.
Add the Carnaroli rice to the onion and toast it, stirring with the wooden spoon. When you see it start to slightly stick, deglaze with the white wine and let it evaporate.
Then begin to moisten the rice with the vegetable broth, cooking it for about 20 minutes, stirring occasionally with the wooden spoon. Always leave about 0.4 inches of broth on the surface of the rice for even cooking.
While the rice cooks, cut the gorgonzola into cubes, slice the fig, and chop the hazelnuts or use granules.
When the rice is cooked, remove it from the heat, add the butter, grated Grana Padano, half of the gorgonzola, salt, pepper, and mix with the wooden spoon. If it’s too dry, add a little broth.
Finally, garnish by adding the fig slices, the remaining gorgonzola, and hazelnut granules. Serve the dish hot.
