Risotto with figs

Name: Risotto with figs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Rice 1 ¾ cup; Purple figs 1 lb; Almonds &frac13; cup; Fine salt to taste; Extra virgin olive oil to taste; Sichuan peppers to taste; Parmigiano Reggiano PDO cheese grated ¾ cup; Shallot 1; Bay leaves 2 leaves

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4 persone

PRESENTATION

This summer we have a very special first course in store for you: a risotto with figs, simple and with sweet notes, an unusual but appetizing way to taste these delicious sugary fruits, in a tantalizing savory dress. Very few ingredients, just enough to guarantee a crunchy touch, here given by the almonds, and a pinch of creaminess made by creaming with oil and Parmesan. The result is a refined risotto that will brighten up your summer menus with taste!

INGREDIENTS: Rice 1 ¾ cup (320 g); Purple figs 1 lb (400 g); Almonds ⅓ cup (40 g); Fine salt to taste; Extra virgin olive oil to taste; Sichuan peppers to taste; Parmigiano Reggiano PDO cheese ¾ cup (80 g) - grated; Shallot 1; Bay leaves 2 leaves

Preparation

How to prepare Risotto with figs

To prepare risotto with figs, start with the broth: fill a large pot with water and season with pepper, the peeled shallot and bay leaves 1. Bring to a boil, then keep warm. In another pan pour a drizzle of extra virgin olive oil 2, a few grains of Sichuan pepper and toast for a couple of minutes. Pour the rice into the pan 3 and toast for about 3 minutes, until hot.

Salt the rice 4 and sprinkle with a couple of ladles of broth. Cook for about 5 minutes over medium heat adding broth as needed 5. In the meantime, peel the figs (without peeling them) and cut them into pieces of about 0.75" (2 cm) 6. Keep one aside to garnish the dishes.