Purple risotto with chanterelles and figs

Ingredients for 2 servings:

• 1 cup risotto
• 2 tbsp oil
• 1 onion(s)
• 1 small radicchio
• 150 ml red wine, dry
• 500 ml vegetable stock
• 150 g chanterelles, fresh
• 2 spring onions
• 100 ml cream (oat)
• 1 tbsp parsley, chopped
• 1 tsp soy sauce
• 1 tsp brown sugar
• 2 figs, ripe
• 1 tsp rosemary, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Risotto: Finely chop the onion, trim the radicchio, and cut into thin strips. Set half of the radicchio aside. Sauté the onion and rice in 1 tablespoon of oil until translucent, then deglaze with a little stock and red wine. Gradually add the liquid until the rice grains still have some bite. Stir in the radicchio and let it simmer on the turned-off stovetop. Season with salt and pepper. Chanterelles: Slice the spring onions into rings and sauté them with the well-cleaned chanterelles. Then deglaze with the oat cream, reduce the liquid, and season with salt, pepper, and soy sauce. Finally, sprinkle the parsley over the pan. Fried radicchio: Briefly fry the other half of the radicchio strips in 1 tablespoon of oil, then lightly caramelize with the sugar. Season with salt and pepper. Fig gratin: Slice the figs, place them in an ovenproof dish, and sprinkle with rosemary and pepper. Briefly roast them in the oven at very high heat. Non-vegans and vegetarians can also gratinate the figs with some bacon or goat’s cheese. To serve: First, place a ladleful of risotto into soup bowls, then add the chanterelles, a small pile of fried radicchio, and finally two or three fig slices.