Risotto with figs



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!

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

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.

After 5 minutes 7 pour the figs 8 and mix. Bring the rice to cook by adding broth as needed. Turn off the heat and stir in a drizzle of olive oil 9.

Flavor with grated Parmesan 10. Mix well 11. Coarsely chop the almonds 12.

Cut a fig into wedges 13 and serve your risotto with figs garnishing the dishes with almonds 14 and fresh fig 15.


It is preferable to taste the freshly made dish.


For a more delicious version, add raw ham cut into strips, lightly toasted or smoked bacon.