This my beautiful Risotto, figs, guanciale e gorgonzola is something you must try and I bet you won't be able to stop eating this like me!
Season or not in season, figs are always very welcome to our table.
If you are looking for a creamy risotto to warm the cold days and nights with a delicate figs flavoured taste, this is the one for you!
Here a super simple but tasty risotto with only 3 ingredients: the fruity and sweetness from the figs combined together with the crunchiness and fats of the guanciale for a creaminess from the salty and earthy gorgonzola cheese and the slightly tangy, almost spicy taste of pecorino cheese. What else? Black pepper is a must!! Enjoy!
Serving 2 people
INGREDIENTS:
180g Carnaroli rice
6 figs
2 slices of Italian Guanciale (1cm each thick)
100ml white wine
125g Italian Gorgonzola
700/800ml warm water
1 tablespoon of extra virgin olive oil
salt and black pepper
2 tablespoons grated Pecorino
First of all, peal the figs and chop half of them is small pieces and blend the other half, keep on a side.
Slice the guanciale in strips and fried them in a large saucepan at medium heat with the small portion of olive oil until they are crispy. Then remove them and keep on a side for later.
In the same pan, where the guanciale fat is, add the rice and fry/toast for a few minutes, this time at high heat.
Blend with wine and when has evaporated, slowly start to add some ladles of hot water, enough to cover the rice and cook it gradually by repeating the same every time the water reduces. Reduce to medium heat.
After 10min add the half of finely chopped figs and the blended ones. Keep mixing with a spoon while the risotto is cooking.
This should take around 20 minutes - check the cooking times on the packet of risotto as this vary from brand to brand.
Use your judgement, risotto should be al dente but you may like to cook this more.
A few minute before the rice cooking time, seasoned with salt and pepper. Keep in mind, you will add the guanciale in to if later and they are already seasoned with salt and pepper, so judge to your taste before adding more.
Your rice should be ready by now and when the risotto looks al dente, it is time to remove this from the heat and keep on the side.
Tips: don't dry the sauce as this will get thicker later when adding the cheeses (Gorgonzola and grated pecorino) and by the time the rice will absorb.
With your fingers, crumbles the gorgonzola and add to the rice, though keep a small quantity on a side.
Add the other half of the guanciale strips you kept on the side and the grated pecorino, first and quickly mix all into the rice to let the gorgonzola and pecorino melt and the guanciale to release his flavour.
Serve on a plate with the rest of the guanciale and crumbled gorgonzola on the top to decorate like in my pictures.
Extra grated pecorino and black pepper on the top to your taste. Enjoy this rustic and beautiful full of flavour Risotto con guancilae, fichi e gorgonzola with a well recommended white or red wine! :)
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