Fig and Gorgonzola Risotto

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