Gorgonzola Risotto with Grilled Figs and Port Reduction

Gorgonzola Risotto with Grilled Figs and Port Reduction
 
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Ingredients

Ingredients
Method
 
  • Ingredients:
  • 100ml extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 750ml Arborio rice
  • 125ml Vermouth
  • 125ml Sauvignon blanc
  • 1,5litre chicken stock (keep warm on the stove in a pot)
  • 100g butter
  • 200g crumbled Gorgonzola
  • 100g grated Parmesan
  • Freshly grated nutmeg
  • Salt & white pepper
  • 50ml castor sugar
  • Half of a vanilla pod
  • 6 figs
  • 200ml Vintage Port
  • 50g butter
  • 125ml pine nuts
  • 125ml toasted Ciabatta crumbs
  • 50g Gorgonzola
  • Fresh watercress
Method:
1. Heat the oil in a large heavy saucepan. Sauté the onion until softened but not browned. Add the garlic and fry a few seconds.
2. Add the rice and stir a few more minutes to coat in the oil.
3. Stir in the Vermouth. Once it has been absorbed completely, add the wine. Keep on stirring until it too, has been absorbed completely.
4. Start adding the stock, ladle by ladle, stirring and only adding more once the previous ladle is absorbed. Keep on cooking and stirring until the risotto is al dente but the mixture is still soft and loose.
5. Remove from the heat and mix in the 100g butter; 200g Gorgonzola; Parmesan and season with nutmeg, salt and white pepper.
6. In the mean time heat the grill of the oven. Place the castor sugar onto a plate and scrape the vanilla seeds out into the sugar. Mix it and spread out onto the plate. Halve the figs and dip the cut side into the sugar. Repeat until all the sugar is used. Place onto a lined baking sheet and grill briefly until the cut side is caramelised.
7. Reduce the Port and the scraped vanilla pod over high heat until syrupy. Remove the vanilla.
8. Heat the 50g butter in a small pot, without stirring, until foaming and browned. Add the pine nuts and once they start colouring add the ciabatta crumbs. Stir and remove from the heat immediately.
To Assemble:
Serve the risotto onto warmed plates. Crumble over the 50g Gorgonzola. Scatter with the pine-nut-and-crumb mixture. Place 3 fig halves onto each serving of risotto. Drizzle with the port reduction and finish off with a small bunch of watercress. Serve immediately

Gorgonzola Risotto with Grilled Figs and Port Reduction

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This recipe was uploaded by poopikinsjones

 
 
A fabulous combination of favourite ingredients: creamy blue cheese, plump purple figs and Vintage Port...

Method


Method:
1. Heat the oil in a large heavy saucepan. Sauté the onion until softened but not browned. Add the garlic and fry a few seconds.
2. Add the rice and stir a few more minutes to coat in the oil.
3. Stir in the Vermouth. Once it has been absorbed completely, add the wine. Keep on stirring until it too, has been absorbed completely.
4. Start adding the stock, ladle by ladle, stirring and only adding more once the previous ladle is absorbed. Keep on cooking and stirring until the risotto is al dente but the mixture is still soft and loose.
5. Remove from the heat and mix in the 100g butter; 200g Gorgonzola; Parmesan and season with nutmeg, salt and white pepper.
6. In the mean time heat the grill of the oven. Place the castor sugar onto a plate and scrape the vanilla seeds out into the sugar. Mix it and spread out onto the plate. Halve the figs and dip the cut side into the sugar. Repeat until all the sugar is used. Place onto a lined baking sheet and grill briefly until the cut side is caramelised.
7. Reduce the Port and the scraped vanilla pod over high heat until syrupy. Remove the vanilla.
8. Heat the 50g butter in a small pot, without stirring, until foaming and browned. Add the pine nuts and once they start colouring add the ciabatta crumbs. Stir and remove from the heat immediately.
To Assemble:
Serve the risotto onto warmed plates. Crumble over the 50g Gorgonzola. Scatter with the pine-nut-and-crumb mixture. Place 3 fig halves onto each serving of risotto. Drizzle with the port reduction and finish off with a small bunch of watercress. Serve immediately
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