Ingredients
- 350 g rice (Arborio or Carnaroli)
- 8 ripe figs
- 1 shallot
- Fresh thyme (a few sprigs)
- 1 liter vegetable broth
- 1 glass white wine
- 3 tablespoons extra virgin olive oil
- Salt to taste
Instructions
Prepare the Base
Peel and finely chop the shallot.
Heat the extra virgin olive oil in a saucepan over medium heat and sauté the shallot until soft.
Toast the Rice
Add the rice and toast it for about 5 minutes, stirring continuously.
Pour in the white wine and let the alcohol evaporate.
Cook the Risotto
Add half of the figs, cut into quarters.
Begin adding hot vegetable broth one ladle at a time, stirring frequently and allowing it to absorb before adding more.
Finish the Dish
Just before the rice is fully cooked, add the remaining figs and season with salt.
Once the risotto is creamy and cooked al dente, remove from heat and stir in fresh thyme leaves.
Serve
Serve immediately while hot.
Pair with a well-balanced aged red wine such as Chianti Classico Riserva.