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A fresh, colorful twist on Risotto. Taleggio cheese makes this dish creamy and bursting with flavor.
Ingredients:
¼ pound unsalted butter (1 stick)
8oz fresh figs, about 10-12 figs
1 small onion, finely chopped
1 1/2 cups DeLallo Risotto Arborio Rice
1/4 cup dry white wine
4 cups chicken stock, heated (you may have stock left over, that is ok)
1/4 cup diced Taleggio, about 1/8 pound
1/4 cup freshly grated Parmigiano Reggiano
Directions:
Heat a third of the butter in a small saucepan. Dice the figs and toss into heated butter to sauté for about 5 minutes. Remove and set the figs aside.
Heat another 1/3 of the butter in a saucepan over medium heat until hot. Add the onion and cook until translucent and softened, about 8 minutes. Make sure not to brown the onions. Add the rice and stir to coat each grain and toast until they are opaque, about 4 minutes.
Add the white wine and cook until the liquid has adsorbed, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next.
Continue this process until the rice is tender and creamy yet still firm to the bite (al dente), about 22 minutes total.
Remove from the heat. Stir in the grated Parmigiano diced Taleggio and the remaining butter. This last touch of butter gives extra shine and creaminess to the dish.
Gently fold in the figs.
Ladle into flat soup bowls. Serve with additional Parmigiano.
Serves 4  Send to friend  Printer-friendly version
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