Fig and Gorgonzola Risotto Recipe

Preheat oven to 400F. Trim the stems off the figs and cut in half. Toss figs with olive oil, salt and fresh pepper and place face up in a small casserole dish. Bake for 20 minutes.

Pour the stock into a small saucepan and turn on to medium. Cover with a lid and allow to heat to a simmer then turn down to low. Meanwhile, in a heavy medium saucepan or Dutch oven heat butter on low heat and sweat the shallots with the thyme until soft and fragrant, about 4 minutes. Add rice and stir to coat in the fat. Toast the rice for a minute or two, stirring frequently. Stir in the wine, and simmer until half of the wine is absorbed.

Start adding stock a few ladles at a time until the rice is just covered, allow the liquid to absorb into the rice stirring frequently. After the second round of stock, thinly slice 3/4 of the roasted figs and stir into the risotto. Continue add stock until it reaches almost al dente, then start adding the stock in smaller quantities until the rice is nice and tender.

Reserve a small crumbling of gorgonzola for each portion and then stir in the rest. Taste and season with lots of freshly ground black pepper and salt if needed. Serve topped with the remaining cheese and figs.