The risotto with figs is an original dish that combines the sweetness of figs with the saltiness of bacon, the final result is a tasty contrast that will be released at the first taste. It is not a difficult recipe, but there are a couple of important steps not to be underestimated to get the maximum flavor.
If you like recipes with figs, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 536.82 (Kcal)
- Carbohydrates 79.51 (g) of which sugars 11.58 (g)
- Proteins 17.62 (g)
- Fat 15.01 (g) of which saturated 2.88 (g)of which unsaturated 4.98 (g)
- Fibers 2.74 (g)
- Sodium 1,740.64 (mg)
Indicative values for a portion of 4 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:
- 5.5 oz Carnaroli rice
- 4.2 cups vegetable broth
- 1/4 glass dry white wine
- 4 figs
- 5 slices bacon
- to taste thyme
- to taste rosemary
- 1.8 oz robiola cheese
Tools:
- 1 Baking tray
- 1 Knife
- 1 Pot 2 qt
- 1 Pot 3 qt
- 1 Spoon silicone
- 1 Ladle
- 1 Parchment paper
Preparation
Since this is a fig-based risotto, I do not use onion or soffritto, but I will cook the figs and bacon in the oven to make them flavorful and crispy.
Start by cutting the figs in half and distribute some oregano leaves and rosemary needles.
In a baking tray lined with parchment paper, place the figs and bacon slices, bake at 392°F for about 10 minutes, the bacon will take on a nice intense and caramelized color.
Don’t worry if the figs and bacon release juices during cooking, once cooked set aside and let’s dedicate ourselves to the risotto.
First, place the risotto in the pan over high heat and toss it from time to time, the toasting process is complete when you feel the rice is hot by placing a hand a few centimeters above it, toss often to prevent burning.
At this point, we just have to deglaze with the white wine, pour a little, the trick is that it is at room temperature so as not to stop cooking.
When the wine has evaporated, add the hot broth one ladle at a time and cook over medium heat.
While it cooks we will dedicate ourselves to the figs. With the help of a spoon or knife, collect the pulp of two previously baked fig halves.
Cut the fig skin into very thin cubes and put everything into the cooking risotto.
Once the rice is cooked, remove it from the heat, add a couple of tablespoons of robiola and stir off the heat until creamy.
Now that the rice is cooked, place it on the serving dish, add the crumbled bacon, the caramelized fig, and some thyme leaves.
Your risotto with figs and crispy bacon is ready and you just have to enjoy it!
Tips for plating:
To make the presentation of your risotto with figs elegant, place a halved baked fig and a slice of roasted bacon on top.
Wine pairing for fig and bacon risotto:
To enhance the flavor of the risotto with figs and the saltiness of the bacon, I recommend pairing your risotto with a full-bodied, aged, and well-balanced red wine, such as the Chianti Classico Riserva.
