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Fig and Prosciutto Risotto

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fig-risotto-prosciutto

The sweetness of the fruit balances the prosciutto and cheese in this delicious dish. 

Serves 6

Ingredients:

  • 2 sticks of butter, unsalted
  • 2 cups arborio rice
  • 1 onion, finely chopped
  • ½ cup prosciutto, chopped
  • ½ cup dry white wine
  • 4 to 4 ½ cups home-made vegetable broth
  • Salt and freshly ground black pepper
  • 5 figs, skin removed and chopped
  • ¾ cup parmesan, freshly grated

Directions:

In a large skillet melt 1 stick of butter on medium high heat; when it starts to bubble add the rice, onion and prosciutto. Cook, constantly stirring, until the rice is shiny and the onion is soft, about 4 minutes. Add the wine and stir until it evaporates almost completely (the rice should start to look creamier at this point.) Turn heat down to low and add ½ ladle of vegetable broth constantly stirring while it cooks. When the liquid has almost completely evaporated, add another ½ ladle of broth and cook stirring it constantly until liquid has almost completely evaporated again. Repeat the process until the rice is “al dente” – soft on the outside but kind of resistant to the bite in the inside. The process should take about 20 to 23 minutes. Remove from heat and season with salt and black pepper. Fold in the figs, parmesan and remaining butter. Serve it immediately with a glass of Chardonnay.

Notes:

My sister Karen mastered the art of making risotto (she even has taken specific classes about his subject) and she made this one for me while we were in Curitiba, Brazil, in February 2012. It was the first time I had figs in a risotto and I absolutely loved it. The sweetness of the fruit contrasts and balances the prosciutto and cheese; the use of vegetable broth instead of beef makes this recipe lighter in flavor so the fruit really shines. She also thinks it extremely important to make your own vegetable broth, and she uses a very simple recipe:

  • 2 carrots
  • 1 onion, quartered
  • 1 leek
  • 1 bouquet garni (3 stalks parsley, 1 sprig thyme and 1 bay leaf tied together in a little bundle with a piece of sting)
  • 8 cups water

In a large pot, mix all ingredients and bring to a boil. Reduce heat and simmer for 45 minutes. Remove from heat and strain.

fig-prosciutto-risotto

My beautiful sister Karen was the cook that evening. We are all foodies in this family.

fig-risotto

Nutrition Facts:

6 Servings

Amount Per Serving

Calories 654.2
 
Total Fat 39.3 g

Cholesterol 112.0 mg
 
Sodium     1,578.9 mg
 
Potassium 125.8 mg
 
Total Carbohydrate 59.5 g
          
Dietary Fiber 1.9 g
          
Sugars 8.1 g
 
Protein 15.0 g

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