Autumn with its first cold weather has arrived, let's try to warm up with a creamy and tasty risotto made with figs and radicchio.
Figs in autumn?
We haven't gone mad, it's just that you can find them in our pantry all year round: we pick them fresh during the summer and preserve them in jars after baking them in the oven. This is how Peasant-Style Figs are made, a family recipe that we have been preserving for several generations.
They are delicious on their own at any time, but they are at their best when paired with savoury dishes. As in this risotto, where their sweet, honeyed flavour creates a nice balance with the bitterness of the radicchio.
A light and tasty first dish that we loved at first taste... We are sure you will love it too!
Ingredients for 2 persons:
160 g carnaroli or vialone nano rice
400 ml vegetable stock
60 g red radicchio
30 g Peasant-Style Figs
30 ml evo oil
salt to taste
Method:
First, prepare the vegetable stock with vegetables of your choice (carrots, celery, courgettes, fennel and spices) and bring to the boil.
Cut the radicchio into thin strips and place in a bowl with a little water to remove the bitterness.
In a low, wide pan, toast the rice for about 1 minute, without adding fat.
Wet the rice with a ladleful of hot broth and continue cooking for the time indicated on the package, adding more broth as you go.
Drain the radicchio well and add it to the rice at least 2 minutes before the end of cooking. Also add the figs cut into small pieces.
Stir in the oil and serve hot.
The extra touch: if desired, add some chopped walnuts to complete the dish.