Recipe: Fresh Fig Risotto with Rosemary Butter-Glazed Walnuts

FRESH FIG RISOTTO WITH
ROSEMARY BUTTER-GLAZED WALNUTS

6 to 8 cups vegetable broth
1/2 cup walnut pieces
3 tablespoons unsalted butter (or soy margarine or olive oil)
1 teaspoon chopped fresh rosemary
1/4 cup minced shallots
1 1/2 cups risotto rice (Arborio, Carnaroli or Vialone Nano)
1/2 cup dry white wine
1 pound ripe green figs (Calimyrna, Kadota or Adriatic), rinsed, stems removed, and cut into 1/2-inch cubes
1/2 cup coarsely slivered Parmigiano-Reggiano cheese

Bring the broth to a simmer in a medium saucepan. Maintain at a simmer.

Meanwhile, sprinkle the walnuts in a small skillet and toast over medium-low heat until golden, about 4 minutes.

Add 1 tablespoon of the butter or oil and the rosemary. Stir until the butter is melted and the nuts are well coated. Set aside.

Add the remaining butter or oil to a large saute pan and heat to medium-low. Add the shallots and saute until tender, about 5 minutes.

Add the rice and stir until coated, about 2 minutes.

Add the wine and cook, stirring constantly, over medium-high heat until all liquid is absorbed.

Add 1/2 cup of the warm broth. Cook, stirring constantly, over medium heat until almost all the broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly, until the risotto is creamy and the rice is plump and tender with a slight resistance to the bite, about 20 to 25 minutes. Halfway through the cooking add half of the diced figs.

When the risotto is finished, add the remaining figs, half the walnut and butter mixture and half the cheese (if using). Stir to blend. Salt to taste. Remove from heat and let stand for several minutes before serving.

TO SERVE:
Spoon the risotto into shallow bowls. Spoon remaining walnuts over each serving, and top with remaining cheese. Serve immediately.

Yield: 4 (1-cup) servings
Source: The Amazing World of Rice by Marie Simmons