Figs risotto is a delicious and sophisticated recipe, but still so easy and quick to prepare. The time we can really get ahold of good tasting figs is so limited, that I think it’s important to make the most of it. You just need a few of these sweet indulgent fruits to obtain an amazing flavor. It’s a nourishing recipe, and it’s plant-based, gluten-free, and dairy-free. I will not be using any additional animal fats in this recipe, such as butter, because I feel it isn’t necessary and I want to keep it light and healthy. Whether you make it for your loved one or for a dinner party, your success is guaranteed.
Ingredients for 2 servings
- 140 g of risotto rice, I’m using Carnaroli rice.
- 3 big ripe figs, peeled, and cut into chunks. Use the sweetest you can find. I’m using black figs.
- a pinch of powdered saffron, you can omit the saffron, if you prefer.
- a splash of white wine
- ½ onion, finely chopped
- a sprinkle of powdered red chili pepper
- a couple of fresh mint leaves, roughly chopped
- about 6 walnuts
- 1½ Tbsp + 1 tsp of extra-virgin olive oil
- about 500-700 ml of vegetable broth
- salt and pepper to taste
- a sprinkle of grated Parmigiano Reggiano
Add the olive oil to a pan and caramelize the onion on a low heat. Wait for the onion to soften, then add the rice, turn up the heat, and stir for about 1 minute. Add the white wine and let it evaporate, and keep stirring. Lower the heat to a simmer, add the figs, and the chili, and keep stirring. Add 1 ladle of hot vegetable broth, and stir. Keep adding ladles of hot vegetable broth as it absorbs, and stir every now and then until the rice is cooked. Don’t cover the pan with a lid, at any stage. At about 1/3 of the cooking process, dissolve the powdered saffron in a ladle of vegetable broth, and add it to the pan. Follow the cooking time on the package instructions of the rice, it should take about 20 minutes. Taste to check if the rice is ready, be careful to keep it ‘al dente’ (with a bite to it), whilst aiming for a creamy overall consistency, but not too liquid. Turn off the heat. Season with some pepper. Add salt, only if necessary. Add 1 tsp of olive oil and mix it in the pan of risotto for about half a minute, then serve. Decorate with a sprinkle of fresh mint and a few walnuts on top. Add a sprinkle of grated Parmigiano Reggiano, if you like.