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Fig and Olive Risotto

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Ingredients

Scale
  • 1 tbs. dried porcini mushrooms
  • 1 c. boiling water
  • 2 cloves garlic, minced
  • 1 generous sprig sage, chopped
  • 3 tbs. plus 1 tbs. olive oil
  • 1 medium-large yellow onion, chopped
  • 1 1/4 cups U.S.A. grown, organic arborio -or- short grain brown rice
  • 1/2 cup dry white wine (I used Pinot Grigio)
  • 4 cups vegetable stock
  • 1/3 cup dried mission figs, chopped
  • 1/3 cup pitted, oil-cured black olives, chopped
  • 1/4 cup grated pecorino romano cheese
  • Salt and pepper, to taste (if desired)

Instructions

  1. Soak the dried mushrooms in the boiling water. Let soak for 30 minutes, or until fully hydrated.
  2. Bring vegetable stock to a boil in a saucepan. When boiling, reduce to a simmer.
  3. Chop garlic and sage. Set aside.
  4. Chop onion. Set aside.
  5. Chop figs and olives. Set aside.
  6. Once mushrooms are hydrated, strain and then reserve the soaking liquid through a cheesecloth or paper towel. Chop the mushrooms. Set aside.
  7. Add 3 tbs. of olive oil to a large, deep skillet over medium-low heat. Add garlic and sage and let sweat until fragrant.
  8. Add onion to skillet. Stir frequently, cooking until semi-translucent, about 3 minutes.
  9. Add rice to skillet, plus one more tablespoon of olive oil. Toss to coat, and toast for about 5 minutes, stirring occasionally to prevent burning.
  10. Add wine to skillet.
  11. Once wine liquid has cooked off, add mushroom liquid and a ladleful of the hot stock. Stir occasionally, until liquid is absorbed.
  12. Add 1-2 more ladlefuls of stock. Stir occasionally until liquid is absorbed, then add more stock. Repeat until rice is al dente. Add figs and olives to pan about halfway through the cooking process (when stock is half gone).
  13. Remove risotto from heat. Stir in cheese, plus salt and pepper to taste if desired.

Notes

  • Garnish with sage leaves, thinly sliced fig, and/or extra pecorino. Because cheese.
  • Save time by chopping your garlic, sage, onion, etc. while the mushrooms are soaking and the stock is heating up.
  • Kill time while waiting for the risotto to cook by drinking the leftover wine 😉

Nutrition

  • Serving Size: 4

Find it online: https://thehungrymusician.com/2015/03/08/fig-and-olive-risotto/