Fig risotto with Gorgonzola

Ingredients for 4 servings:

• 4 figs, ripe
• 2 tbsp pine nuts
• 1 shallot(s)
• 20 g butter
• 200 g rice (risotto rice)
• 4 tbsp white wine
• Salt
• nutmeg
• 1 bay leaf
• 500 ml vegetable stock
• 100g Gorgonzola
• 3 tbsp whipped cream
• 5 mint leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the figs and cut each into 8 wedges. Roast the pine nuts in a dry pan until golden brown. Finely dice the shallot and fry in the butter. Add the rice and let it become translucent. Deglaze with the white wine and season with salt, nutmeg, and bay leaves. Pour in half of the hot vegetable stock, bring to a boil, then cover and cook the rice over low heat for 10 minutes. Pour in the remaining hot stock and simmer for another 10 minutes. Remove the bay leaf, slowly stir the Gorgonzola and cream into the risotto, then add the fig slices. Cut the mint leaves into strips and sprinkle them over the risotto along with the pine nuts.