RISOTTO WITH FIGS AND GORGONZOLA – Recipe by Piero Benigni – This uncommon, delicate and tasting risotto depends on the availability of figs and can only be made in summer. Therefor I suggest to prepare it in season either for your family or when you have guests: all will enjoy and remember it for a long time. Zucchini and figs combine with rice and cheeses offering an outstanding final flavor. Can be made in about 45 minutes and requires no particular skill.

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time30 Minutes
  • Serving2
  • Cooking methodStove
  • CuisineItalian

Ingredients for 2 people

  • 160 gcarnaroli rice (5 1/2 oz)
  • 70 gfigs (2 1/2 oz)
  • 120 gcourgettes (4 oz)
  • 1 lvegetable broth (36 fl oz)
  • 20 gcheese (parmesan, 3/4 oz)
  • 20 gbutter (3/4 oz)
  • 20 gcheese (gorgonzola, 3/4 oz)
  • 60 gonion (2 oz)
  • 250 mldry white wine (1 cup)
  • black pepper (or paprika, at taste)
  • 1 spoonolive oil

Tools for risotto with figs and gorgonzola

  • Cooker
  • Pot for broth
  • Casserole with lid
  • Chopping Board
  • Knife
  • Wooden Spoon
  • Scale
  • Grater
  • Ladle


The recipe is easy and explained in detail, just observe directions and quantities. The use of a risotto rice like Carnaroli or Arborio is mandatory. Figs must be tasty, sweet and perfectly ripe. Parmesan should be grated from a block. Gorgonzola can be sweet or spicy. Final seasoning with black pepper or paprika (sweet or spicy) at your taste.

Preparing this risotto with figs and gorgonzola

  1. Risotto with figs and gorgonzola

    Peel and coarsely chop figs. Finely chop onion. Chop zucchini in small dices. Prepare one litre of perfectly salted vegetable broth and make sure to have it at a gentle boil when needed. Weigh and have ready wine, rice, Parmesan, Gorgonzola and butter. Pour the tablespoon of olive oil into the casserole, let it heat, add onion. Brown over a low flame for 10 minutes, stirring often and controlling it does not burn.

    The ingredients to be added during cooking

  2. When onion has become transparent add rice, raise flame and “toast” for about 3 minutes, stirring almost continuously. When rice is opalescent and begins sticking to the bottom, pour the wine. Stir until fully absorbed. Pour the first ladle of boiling broth, adjust flame to a quiet simmering and continue by stirring often. When broth has been completely absorbed, pour another ladle and so on, adding a new ladle when the previously poured has been fully absorbed. About 14 minutes after you poured the first broth add figs, leaving some bits for the final topping. Continue cooking with broth.

    Cooking risotto with simmering broth nearby

  3. Cooking will last about 18 minutes since you poured the first broth. Just before the end taste and if necessary adjust salt. Depending on how ripe they are, figs will reduce or even disappear during cooking, but this doesn’t matter for the final flavor. When rice is still al dente, turn off flame and add butter, Parmesan and Gorgonzola. Stir to melt, cover and wait 3 minutes. Finally stir and check that risotto is soft and creamy as in picture. If necessary add some tablespoon of broth. Serve without delay and top with spared fig pieces, a little Parmesan and black pepper or paprika at your choice. Due to its characteristics, it makes no sense to keep this risotto in the fridge or freezer.

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