Recipe Risotto with figs and gorgonzola di of 13-09-2016 [Updated on 30-09-2018]
Risotto with figs and gorgonzola was just what it took to resume my healthy habit of pairing fruit in savory dishes. I love figs and it almost makes me jealous to use them in the kitchen because it is not easy to find beautiful sweet and juicy fruits and when I find them, I eat them.
For this recipe I used del sweet gorgonzola, but if you prefer a less sweet taste, you can choose to use the spicy one. If you are a lover of the genre you must absolutely try this risotto with figs and gorgonzola, before it is no longer period;)
I just left Elisa at school, today is her first day and she was thrilled to meet her friends again, she gave me a kiss and then she immediately settled in, without looking back, mom's love;) Well, I I leave the recipe today and I get to work, from today I start with my ups and downs to bring / take / take to my parents Elisa etc then I run away, a kiss and good day to those who pass by: *
How to make fig and gorgonzola risotto
Finely chop the onion with a few drops of oil in the blender.
Let it pass in a pan with the oil then add the rice to toast it for a few minutes in the sauce. Then blend with the white wine.
Mix everything together and pour, a little at a time, ladles of vegetable broth to cook the rice.
Remove the skin from the figs and cut them into cubes, as well as the gorgonzola.
Halfway through cooking add them to the rice and mix
When cooked, add the gorgonzola and stir until completely melted.
Let your fig and gorgonzola risotto rest for a couple of minutes before serving it with a sprinkling of white pepper.