Gorgonzola fig risotto

Name: Gorgonzola fig risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2–3 Shallots; 2 TABLESPOONS Olive oil; 300 g Risotto Rice; 1 l Vegetable broth; 200 ml dry white wine; 3 Figs; 2 TABLESPOONS Pine nuts; 50–60 g Gorgonzola; 25 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2–3 Shallots
2 TABLESPOONS Olive oil
300 g Risotto Rice
1 l Vegetable broth
200 ml dry white wine
3 Figs
2 TABLESPOONS Pine nuts
50–60 g Gorgonzola
25 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan. Stir-fry shallots and rice for 1-2 minutes until translucent. Deglaze with some stock and a little wine, so that the rice is covered. Simmer at low heat, stirring frequently
2
When the liquid has been absorbed, add the wine and remaining stock gradually, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is soft
3
Wash the figs and cut into slices. Heat 1 tablespoon of olive oil in a coated frying pan. Roast pine nuts in it until golden brown, then add fig slices and toss briefly. Remove. Cut the gorgonzola into small pieces. Shortly before the risotto is done, stir in butter and gorgonzola, season with salt and a little pepper. Finally, loosely fold in fig wedges and pine nuts