Risotto with Cheese, Pepper, and Figs

Name: Risotto with Cheese, Pepper, and Figs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; White wine 0.4 cup; Pecorino Romano PDO cheese grated 1 cup; Black pepper to taste; Figs 1.1 lbs; Salt to taste; Water to taste; Butter 2.8 tbsp

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Risotto with cheese, pepper, and figs is a first course that represents a harmonious blend between tradition and culinary innovation, with opposing flavors that merge into a perfect balance of savoriness and sweetness. Cacio e Pepe spaghetti is a dish known worldwide that over time has been interpreted in numerous creative variations, maintaining the essence of simplicity and Roman tradition. Risotto with cheese, pepper, and figs is one of the more intriguing reinterpretations, where each ingredient contributes to creating a dish that is much more than the sum of its parts. Carnaroli rice is perfect for its ability to slowly release starch during cooking, allowing for a creamy and enveloping texture. The arrival of figs halfway through cooking is the moment when the dish truly comes to life as they blend perfectly with the rice, gradually releasing their natural sweetness that contrasts with the savoriness and strong flavor of Pecorino Romano. Freshly ground black pepper introduces a pungent note that perfectly balances the dish. Perfect for any occasion, it will conquer even the most refined palates.

If you are looking for other “cacio e pepe” recipes, also try:

Green Spaghetti alla Chitarra with Cacio e Pepe
Strozzapreti with Cheese, Mussels, and Pepper
Cacio e Pepe Breadsticks
Cacio e Pepe Ravioli
Cacio e Pepe Croquettes

INGREDIENTS: Carnaroli rice 1.6 cups (320 g); White wine 0.4 cup (100 g); Pecorino Romano PDO cheese 1 cup (100 g) - grated; Black pepper to taste; Figs 1.1 lbs (500 g); Salt to taste; Water to taste; Butter 2.8 tbsp (40 g)

Preparation

How to prepare Risotto with Cheese, Pepper, and Figs

To prepare the risotto with cheese, pepper, and figs, first put the rice in a pot, add the salt 1, and dry toast for a few minutes. Deglaze with white wine 2, and when all the alcohol has evaporated, cook the rice by adding water 3.

Meanwhile, grate the Pecorino Romano cheese 4. Peel the figs 5 and cut them into cubes 6.

When the rice is halfway cooked, add the figs 7, keeping some aside for the final plating. Finish cooking, adding more water if needed. Once cooked, turn off the heat and add the butter 8 and grated Pecorino Romano cheese 9.

Add the pepper 10 to your taste and stir well 11. Plate the risotto 12.

Place some fig cubes and coarsely crushed peppercorns on the surface using a mortar 13. A sprinkle of grated Pecorino Romano cheese 14 and your risotto with cheese, pepper, and figs is ready to be enjoyed 15.

Storage

Risotto with cheese, pepper, and figs should be consumed immediately, but if there are leftovers, you can store it in the refrigerator in a closed container for up to 1 day.