Cacio e Pepe and Fig Risotto
The cacio e pepe and fig risotto is the meeting of tradition and innovation: opposing flavors that blend in perfect balance between savory and sweet.
Dietary Information
Servings:
- 1
To prepare the cacio e pepe and fig risotto, first put the rice in a saucepan, add the salt 1 and toast it dry for a few minutes. Deglaze with white wine 2 and when all the alcohol has evaporated, cook the rice by adding water 3.
- 2
Meanwhile, grate the Pecorino Romano 4. Peel the figs 5 and cut them into cubes 6.
- 3
When the rice is half cooked, add the figs 7, keeping some aside for the final plating. Cook until done, adding more water if necessary. Once cooked, turn off the heat and add the butter 8 and grated Pecorino Romano 9.
- 4
Add the pepper 10 to your liking and stir 11. Plate the risotto 12.
- 5
Place a few fig cubes and peppercorns on the surface, coarsely crushed with a mortar 13. A sprinkling of grated Pecorino Romano 14 and your cacio e pepe and fig risotto is ready to be enjoyed 15.
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