Fig risotto

A very simple first course whose success depends mainly on the quality of the fruit: fig risotto.

Fig risotto is certainly a particular but very tasty first course, which we recommend preparing using black figs . We are talking about fresh figs, although some variations include the use of dried figs to combine with walnuts.

This recipe is practically infallible, you can prepare rice with figs at any time, making sure you find fresh and juicy fruit .

Let's go cook!

Preparation of fig risotto

1. Start by finely chopping the onion and browning it in a pan with a spoonful of EVO oil.
2. When the onion is soft, add the rice and toast it over a high heat for about 2 minutes .
3. At this point blend with the white wine.
4. When the alcohol has completely evaporated, add half the figs, washed and cut to taste, and give a quick stir before adding the broth .
5. Add a few ladles of broth to completely cover the rice and reduce the heat to low.
6. Let the rice cook for about 15 minutes , or as indicated, adding broth as needed.
7. Halfway through cooking, add the remaining figs, also cut to taste, keeping 1 aside for decoration .
8. Turn off the heat and stir in the butter and, if necessary, add a pinch of salt.
9. Add a few slices of fresh fig to each plate and serve!

You can very well replace the black figs with white ones, it will then be up to you to decide which version you prefer. If you love this first course you can indulge yourself with our risotto recipes .

Conservation

We recommend consuming the easy first course at the moment . We do not recommend freezing in the freezer.

Read also

Recipes with figs