Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, taleggio and black figs risotto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Taleggio and black figs risotto is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Taleggio and black figs risotto is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook taleggio and black figs risotto using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Taleggio and black figs risotto:

1. Make ready 160 gr risotto rice
2. Take 3 black figs
3. Make ready 500 ml broth (water and half vegetable stock)
4. Prepare 1 small onion
5. Get 75 gr taleggio
6. Prepare Butter
7. Take White wine

Pour the stock into a small saucepan and turn on to medium. Cover with a lid and allow to heat to a simmer then turn down to low. Roughly chop the onion and slice the chestnut mushrooms. Crush figs gently with a wooden spoon while cooking.

Steps to make Taleggio and black figs risotto:

1. Melt the butter in a pan and add the diced onion. Leave it cooking until golden. Add the rice, toast it for a few minutes. Add some white wine and stir until the rice doesn't smell of alcohol anymore. Add some of the broth and leave the rice to cook until done. If necessary, add more broth.
2. Clean and peel two figs. Cut them in small pieces and add them to the rice when it's halfway done.
3. When the rice is cooked, add the taleggio and the butter and stir well until melted.
4. Clean the last fig, cut it in fours and roast it in a pan with butter. They will have to be hard and bright in colour. Add salt and pepper
5. Put the rice in the plates and decorate it with two slices of the roasted fig and a couple of taleggio's cubes

Quickly sear mushrooms in a skillet with olive oil, garlic and thyme. When done, discard garlic and thyme and set mushrooms aside. Bring stock to a boil in a large pot. Stir in the Appenzeller and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan.

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