Saffron and Fig Risotto is a traditional Italian recipe (from Bologna) for a classic vegetarian risotto of rice and figs flavoured with saffron. The full recipe is presented here and I hope you enjoy this classic Italian version of: Saffron and Fig Risotto.
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Ingredients:
Black Peppercorns, to taste
large knob of butter
1.5l Strong vegetable stock
7 cm length Cinnamon Bark
250ml Dry White Wine
Generous handful of Figs (preferably fresh)
1 Lemon Slice
1 Onion, finely chopped
60g Parmesan Cheese (freshly grated)
200g Arborio rice
60ml Rice Vinegar
10 saffron thread
1/2 tsp dried savory
2 tbsp Sugar
125ml water
Method:
Mix the sugar, water, vinegar, lemon & cinnamon together in a saucepan and gently simmer for 5 minutes. Add the figs and simmer for a further 10 minutes. Cover and leave to stand for an hour so that all the flavours have a chance to infuse. Drain, remove the cinnamon and lemon and coarsely chop the remaining ingredients.
Meanwhile, melt the butter in a frying pan, stir in the onion and fry until soft (about 5 minutes). Add the saffron and cook for a minute more before stirring in the rice. Add the wine, and continue stirring until all the liquid has been absorbed.
Continue to add the stock a little at a time, continuing to stir until fully absorbed. After about 30 minutes all the stock should be absorbed and the rice should be tender and with a creamy consistency looking but still al dente (to the bite). Stir in the figs, parmesan, thyme and black pepper at this point and heat through.
