Fig and Gorgonzola Risotto Recipe

by katerina on August 9, 2011

Unless you live in some wonderful and far more tropical place than me, figs are only in season for a very short amount of time. So, run to your farmers market quick and buy them now because they will disappear faster than that last brownie.

Gorgonzola Risotto Recipe

This risotto forced us to eat it in almost utter silence. We were entranced. I think someone may have asked to pass the wine?

Fig risotto recipe

It is very rich and decadent and would work well served as a first course or as a main. And hey, did you know that figs are oddly high in fiber? See, don’t say I never teach you anything.

Print Recipe

Fig and Gorgonzola Risotto Recipe

(serves 2-4)

8 fresh figs
1 tablespoon olive oil
salt and freshly ground black pepper
1 tablespoon butter
1 large shallot, minced
1 teaspoon fresh thyme, roughly chopped
1 cup arborio rice
1/3 cup white wine
1 litre chicken or vegetable stock
60g gorgonzola cheese

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.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time:40 minutes
Calories(approximate per serving): 400/800

{ 12 comments… read them below or add one }

TravelinJewel August 9, 2011 at 9:22 am

Any idea how to adjust this recipe using dried figs. Just have absolutely no access to fresh figs, but have a huge stash of dried figs and am trying to find more creative ways to use them. I have some of the best gorgonzola in my fridge right now and this would be a brilliant dish to devour! Any advice for adjustment would be great! Thanks.


katerina August 9, 2011 at 9:28 am

You know I haven’t used dried figs in anything but a braise so I am not sure. That said, the risotto would have them cooking in stock with the rice, which might partially reconstitute them. I think the flavors would still be quite different though.

Honestly I am not sure. Let me know if you try??


katerina August 9, 2011 at 1:54 pm

asked around, apparently this is unlikely to work… but it might.


Kevin (Closet Cooking) August 9, 2011 at 4:31 pm

Sweet figs and tangy gorgonzola would be amazing in a risotto!


Melissa@EyesBigger August 9, 2011 at 7:12 pm

I am so glad your blog is back up because I’ve seen this post in my feedreader all day and have been dying to check it out. Sounds decadent. can’t wait to try it!


TravelinJewel August 9, 2011 at 9:31 pm

I love dried figs and gorgonzola together anyways. Maybe I could just make it a gorgonzola risotta and just top it off with some shaved dried figs and give it a try. Worth a short anyways! Thanks for the inspiration!


katerina August 10, 2011 at 8:20 am

Melissa – awe thanks! It was driving me crazy, it went down for 4 hours! I think that is a record.

TravelinJewel – many things I found did say you could reconstitute them in liquid, so it could work…. again let me know!


Janelle August 10, 2011 at 10:45 am

I prepare a similar risotto and often use dried figs, as fresh ones
are difficult to get in our town. I do a medium dice and add them with my second addition of stock. I also add some chopped shiitaki mushrooms. Pairs well with venison or any red meat.


TravelinJewel August 10, 2011 at 1:56 pm

Fantastic! Thanks, Janelle for the advice!


katerina August 11, 2011 at 9:10 am

Janelle – I LOVE it when people can help answer other readers questions. How great is that!


TravelinJewel August 18, 2011 at 6:45 pm

I made it tonight with the dried figs. REALLY tasty!! Probably could’ve reconstituted them a bit longer than just adding at the second addition of the stock to break them down a little more. But they were still plump and overall the dish was delish! I wasn’t sure at which point to add the wine as it’s not in the directions…but I added a little, drank a little, added a little…it all balanced out! Thanks again for the great recipe!


katerina August 19, 2011 at 9:16 am

Doh! Its updated, lord I am not having a good day ;) Though I am very glad it worked out!


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