Fig and Taleggio Risotto, a very tasty and super creamy main course, perfect for lunch or dinner with friends and family. An easy and super quick recipe because it’s made with a pressure cooker. Those who know me know that I love risottos in a pressure cooker. An excellent alternative to the classic cooking method, which lets you enjoy a good creamy risotto. A few days ago, I was given some mushrooms and immediately thought of making a risotto. I confess that I had never tried one made with figs and wanted to try it for a long time. There were many figs, and they were enough to do some tests before leaving you with this recipe.
In my version, I also used Taleggio cheese and balsamic glaze, which made this dish delicious. If you prefer, you can replace the Taleggio with Gorgonzola or diced speck. Figs are quite sweet, and I recommend pairing them with something that contrasts their sweetness. Typically, when this risotto is prepared, the figs are added halfway through cooking.
For this recipe, indeed, you will see that the rice will be cooked for half the time in a pressure cooker. Then the pot will be vented, sliced figs will be added, and cooking will be completed for the remaining time, still in a pressure cooker. Please, do not add the figs at the beginning of cooking. You risk them breaking apart. Also, being a very sweet fruit, you would get an unsatisfactory taste. And now, let’s head to the kitchen together, because the fig and Taleggio risotto in pressure cooker will be ready in a click!
If you are interested in other first-course recipes with a pressure cooker, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
- Energy 518.47 (Kcal)
- Carbohydrates 68.09 (g) of which sugars 12.88 (g)
- Proteins 14.74 (g)
- Fat 18.81 (g) of which saturated 8.77 (g)of which unsaturated 2.14 (g)
- Fibers 2.86 (g)
- Sodium 2,429.19 (mg)
Indicative values for a portion of 369 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
- 1 cup Carnaroli rice
- 0.9 oz yellow onion
- 1.5 tbsp extra virgin olive oil
- 6.2 oz figs
- 3.5 fl oz white wine
- 3 cups vegetable broth
- 3.5 oz Taleggio cheese
- 0.9 oz grated Parmesan cheese
- salt (to taste)
- balsamic glaze (to taste)
- hazelnuts (chopped to taste)
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, clean and chop the onion. Then, sauté it in the open pot with oil over low heat, stirring until it wilts. Then add the rice and toast it over high heat for a couple of minutes, stirring constantly. Deglaze with the white wine, allowing the alcohol to evaporate.
Next, add the previously prepared broth and adjust the salt. Close the pot and bring it to maximum power. From the start of the whistle, lower the heat and cook for 2 minutes. After the cooking time, gradually vent the pot. Meanwhile, clean the figs, wash and dry them, and remove the stems. Then slice them.
Open the pot and add the figs. Close the pot again and bring it to maximum power. From the start of the whistle, lower the heat and cook the rice for another 2 minutes. The cooking times are indicative and vary based on the type of pot you have. Please, add the figs near the end of cooking, not at the beginning. You would ruin the recipe with an unsatisfactory result.
Meanwhile, remove the rind from the cheese and cut it into cubes.Once the cooking time has elapsed, gradually vent the steam and open the pot. Mix the risotto with the taleggio cubes and grated cheese, stirring until the cheeses are melted.
Serve the risotto with balsamic glaze and some chopped hazelnuts.
Preservation and Tips for Fig and Taleggio Risotto
Fig and Taleggio Risotto is best enjoyed immediately after cooking, to maintain its creaminess. However, you can store it in the refrigerator for 1 or 2 days in a covered container.
FAQ Questions and Answers for Fig and Taleggio Risotto
What can I substitute for Taleggio cheese?
As an alternative to Taleggio, you can use Gorgonzola or diced speck. I recommend replacing it with something very savory or smoky, to contrast the sweetness of the figs.
