It’s not easy to find ripe and delicious figs in Florida. I do have some friends that have had luck and are growing figs in their yard. We found some lovely mission figs from California to use for this Risotto with Figs and Prosecco.
I still have not come across figs that are as big as the palm of my hand and bursting with sweet juice. That only happens in Italy in the summertime. My mother-in-law has a fruit man that comes by her house and she buys from the back of his truck some of the most amazing fruit. She buys the fruit by the case. Sometimes while we are there, he has cases of figs from Calabria. That’s the day that all the kids are excited and arguing over who had more figs than the other. That is one fruit that they all love equally and passionately. The fruit is so ripe that it’s even hard to remove the peel and it’s one big, sticky fig mess.
These mission figs were not the same sort of figs, but at least they were sweet and they were perfect for this risotto.
Have you ever made risotto before? Have you ever had it in a restaurant? What is your favorite risotto? I think my new favorite risotto is this risotto with figs and Prosecco!
RISOTTO WITH FIGS AND PROSECCO-RISOTTO CON FICHI E PROSECCO
- 1/4 cup extra-virgin olive oil
- 1 medium onion diced
- 2 cups Arborio rice
- 1/2 cup Prosecco or white wine
- 3 1/2 cups vegetable broth
- 2 small white sweet potatoes or regular potatoes, peeled and sliced in small pieces
- 8 small figs I used mission figs sliced into small pieces
- 4 tablespoons 1/2 stick unsalted butter (use margarine if making vegan)
- 1/2 cup freshly grated Parmigiano-Reggiano omit if making vegan
- aged balsamic vinegar
- In a medium sized pot, add the stock and bring to a boil. Add the sweet potatoes, and boil.
- Heat the olive oil on medium heat in a large skillet; add the onion and cook until they are translucent and soft (but not browned). Add the rice and stir with a wooden spoon about 3 minutes. Add the Prosecco (or white wine) and cook about 1-2 minutes stirring with the wooden spoon.
- Add a 4 to 6-ounce ladle of broth and cook, stirring, until it is absorbed. Continue adding the broth a ladle at a time, waiting until the liquid is absorbed before adding more. Remove the sweet potatoes from remaining broth and mash them quickly with a potato masher (mash them enough so that they’re in very small pieces). Add the potatoes and remaining broth. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the pan from the heat. If making this vegan, use margarine and omit the cheese. Stir in the butter and cheese until well mixed.
- Ladle the risotto on individual plates and decorate with figs and a drizzle of the aged balsamic vinegar; serve immediately.