Risotto with Fresh Figs
Our risotto, graced by the presence of fresh figs, is a testament to the magic that happens when fresh, seasonal ingredients come together. The figs infuse the dish with a unique sweetness that elevates it to a level of true culinary artistry.
Ingredients
2 TABELSPOONS OF OLIVE OIL
1 ONION
1 CLOVE OF GARLIC
300g ARBORIO RICE
100mL WHITE WINE
1 VEGETA BEEF STOCK CUBE
BLACK PEPPER
1 TABLESPOON OF MASCARPONE CHEESE
4 RIPE FIGS
200g COTTAGE CHEESE
1 TABLESPOON OF CHOPPED PARSLEY
GRATED ZEST OF 1/2 LEMON
Preparation
1
HEAT UP YOUR OLIVE OIL IN A LARGE DEEP PAN AND ADD YOUR FINELY CHOPPED ONIONS. FRY UNTIL TRANSLUCENT THEN ADD YOUR CRUSHED GARLIC AND RICE. FRY BRIEFLY UNTIL THE TIPS OF THE GRAINS OF RICE BECOME SLIGHTLY TRANSLUCENT.​
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2
ADD YOUR WHITE WINE AND A LITTLE WARM WATER. STIR TOGETHER FOR 1 MINUTE THEN ADD IN YOUR VEGETA BEEF STOCK CUBE WITH THE ADDITION OF 900mL WATER, SIMMER OVER A LOW HEAT AND STIR OCCASIONALLY.
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3
EVENTUALLY THE LIQUID SHOULD BE EVAPORATED AND YOUR CIE SHOULD BE COOKED (IF NOT, ADD A LITTLE MORE WATER AND STIR). AT THIS STAGE, SPRINKLE IN YOUR GROUND BLACK PEPPER TO TASTE AND YOUR MASCAPRONE CHEESE TO GET A CREAMY TEXTURE THE PUT ASIDE.
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3
CUT YOUR FRESH FIGS INTO QUARTERS AND COTTAGE CHEESE INTO CUBES.
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4
SERVE YOUR RISOTTO INTO YOUR DINNER BOWLS AND TOP WITH CHOPPED PARLSEY AND GRATED LEMON ZEST AS WELL AS 4 QUARTERS OF FIGS AND CUBED COTTAGE CHEESE CURDS AND ENJOY!​
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TIP
IF YOUR FIGS ARENT SWEET ENOUGH, DRIZZLE YOUR COMPLETED RISOTTO WITH A DRIZZLE OF HONEY. SOUNDS FUNNY BUT IS EXTREMELY DELICIOUS!
