The risotto with figs and guanciale is a tasty and simple first course to prepare. Naturally lactose-free and gluten-free, it is soft and creamy on the palate, made lighter with extra virgin olive oil.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 cup Carnaroli rice (or Vialone Nano)
- 2 slices guanciale
- 0.4 cup dry white wine
- 4 tbsps extra virgin olive oil
- 1/2 white onion
- 1 pinch salt
- 1 pinch black pepper
- 4 figs
- 1 sprig thyme
- 2 cups vegetable broth
Tools
- 1 Pan
- 1 Pot
- 1 Knife
- 1 Ladle
Procedure
Cut the guanciale into strips not too thin and place it in a large, shallow pan.
Brown it over low heat without adding any extra fat.
As soon as it’s golden and crispy, remove it from the pan and add the finely chopped onion.
Let it wilt by adding a pinch of salt, some thyme leaves, and a tablespoon of water.
Once the water has evaporated, add the rice.
Toast it for a couple of minutes and deglaze with white wine.
Let the alcohol evaporate and add 2-3 ladles of hot vegetable broth.
Cook by gradually adding the broth.
In the meantime, cut 3 figs into pieces and add them to the risotto 5 minutes before finishing cooking.
When the rice is cooked, remove it from the heat and add the oil.
Mix well and also add the guanciale.
Serve immediately, garnishing with the remaining fig sliced thinly, some thyme leaves, and a sprinkle of freshly ground pepper.
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WARNING: check the Italian Celiac Association handbook and read the ingredients carefully, to ensure they are free from gluten contamination
Tips
Storage is not recommended.
Storage is not recommended.
Storage is not recommended.
Storage is not recommended.
Storage is not recommended.
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