Risotto with mushrooms and fresh figs (gluten-free, dairy-free)

Name: Risotto with mushrooms and fresh figs (gluten-free, dairy-free)
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: Risotto rice: 400 g of; Beef stock: 1600 ml of; Onion: 1; Garlic: 2 cloves of; White wine: 100 ml of; Extra Virgin olive oil: 3 tbsp. of; Salt: to taste; Almond butter: 1 tbsp. of; Dried mushrooms: 20 g of; Champignons: 300 g of; Extra Virgin olive oil: 3 tbsp. of; Salt: to taste; Lemon juice: 1 tsp. of; Fresh figs; Walnut

Features:

Cuisine:

Italian

1 hour
Serves 6
Easy

Ingredients

Risotto base:
400 g of Risotto rice
1600 ml of Beef stock
Approximate amount
1 Onion
A small one
2 cloves of Garlic
100 ml of White wine
3 tbsp. of Extra Virgin olive oil
to taste Salt
1 tbsp. of Almond butter
Otionally
Mushrooms:
20 g of Dried mushrooms
300 g of Champignons
3 tbsp. of Extra Virgin olive oil
to taste Salt
1 tsp. of Lemon juice
For serving:
Fresh figs
Walnut

Directions

Last year we made mushroom risotto and garnished it with baked pumpkin and arugula, which is very delicious. You can find the recipe here.

This year we will also make an unexpected move and try the combination of mushroom risotto with fresh figs and walnuts. Very interesting, fresh, delicious and effective! Of course, this risotto is made with olive oil! Try it!

Bon Appétit!

P.S. The technology and rules for preparing 100% successful professional risotto you can find here (including the basic recipe). Read the article, it describes the highlights of a successful risotto.

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Steps

1 Done	Pour the dried mushrooms with warm water and let stand for 20 to 30 minutes.
2 Done	Cut the champignons into slices, fry them in olive oil until crispy. Add salt at the beginning of frying, at the end add a little lemon juice to make the crust fry better.
3 Done	Cut the onions into small pieces and chop the garlic into small pieces. Squeeze the dried mushrooms, save the water. Finely chop the squeezed mushrooms. Heat 3 tablespoons of olive oil in a frying pan over low heat, add the onion and fry until transparent and soft. Then add the garlic and fry together for 30 seconds.
4 Done	Add the rice to the pan, increase the heat to medium, fry together, stirring constantly, for a few minutes. The rice should become transparent at the edges.
5 Done	Add the wine, stir and simmer until the wine completely evaporates. Add (through a sieve) water from the mushrooms and chopped soaked dried mushrooms. Simmer it with stirring, until the liquid evaporates. Add 1 ladle of vegetable broth, simmer again, stirring until evaporation and add the broth again. Do this until the rice is ready. The risotto should boil noticeably during cooking. You can start trying the rice after 15 minutes of cooking.
6 Done	Add the fried mushrooms to the risotto a few minutes before it’s ready. Stir and simmer for a few minutes so the ingredients are the same temperature. Add some olive oil and almond mousse (if desired) to the ready risotto, season it with salt. Cover with the lid and let sit for 1 or 2 minutes before serving.
7 Done	After the risotto rests, it thickens. Add broth or hot water to adjust the consistency. Serve immediately. Garnish with slices of fresh figs and chopped walnuts, or the classic version, which is fried mushrooms and parsley.