Today when I went out to do the grocery shopping for the week, I was at the market and came across some fresh figs, which I have been on the lookout for since about April. I'm not actually sure why, I've just been thinking that I would love to try cooking with some, but I hadn't planned anything out in particular. I bought three ripe figs and went home to find a recipe to use them in!
The recipe that I decided to use was for fig risotto, which you can find here. I, of course, tweaked it a bit! The ingredients I used were:
- 3 ripe figs
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- 1 shallot
- 2 tbsp minced garlic
- 2 cups arborio rice
- 1/2 cup rose wine
- 1.25 L vegetable stock
- approximately 2 tbsp blue cheese (the stinkier the better, I used a Stilton)
- 1/4 cup grated Asiago
First I cut the stems off of the figs, diced them, and sauteed them for about a minute and a half to two minutes in one tablespoon of butter. Once liquid started to come out of the figs, I took them off of the heat and set them aside in a bowl.
Next, I minced the shallot and garlic, and sauteed them in the same skillet until the shallot was clear in the remaining butter and the olive oil. I them added the rice, and stirred it around until the rice were covered in the oil, which turns the rice clear.
Once the rice went clear, I added the wine and a ladle of the vegetable stock. I have a really great technique for making risotto which allows it to cook faster than risotto normally cooks. What I do is: every time I add any liquid to the rice, I give it a stir and then I cover it until the liquid is absorbed. It usually takes about twenty minutes.
So I added one two two ladles of stock to the rice every three to four minutes. Once the rice was appropriately cooked, I added the figs. The figs had some liquid from the cooking, so I allowed that to cook off, then added the blue cheese. Finally, I added the Asiago, and my masterpiece was complete! It was delicious and different. The figs and the blue cheese perfectly complemented each other.
I will be trying more fig recipes in the near future, as it is fig season right now, so they are readily available!