Name: Fig and Gorgonzola Risotto (Risotto fichi e Gorgonzola)
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 50 ml extra-virgin olive oil; 50 g rocket; 30 g Grana Padano, grated; 20 g toasted hazelnuts, chopped; 2 tbsp extra-virgin olive oil; 1 small onion, chopped; Salt and black pepper, to taste; 80 g gorgonzola; 30 g unsalted butter; 1 litre vegetable stock; 1 bay leaf; 20 g Grana Padano, grated; 2 tbsp balsamic vinegar; 380 g arborio risotto rice; 50 ml dry white wine; 10 ripe figs, washed and chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Every time figs are in season in Italy (early summer and the end of summer with two different varieties), I prepare this risotto for my family and it is always a great success. Creamy, indulgent, and a true umami bomb, it’s a great option if you have friends over as it requires relatively low effort. Bear in mind, when figs are ripe their skin is thin and perfectly edible, so don’t waste your time peeling them. Also, if you use black/red figs, they will turn your risotto pink, which is not