01
Keep the stock hot
Make or use a meat stock with beef short rib, carrot, celery, onion and juniper. Strain it and keep it hot over low heat while you make the risotto.
Tip: You will need about 800 ml of stock to cook 190 g of rice.
SOFIDRINKINI
Piattini
Risotto with figs, goat’s robiola and sausage crumble
Prep15 min
Cooking20–25 min
DifficultyMedium
Servings2
Method
02
Make the sausage crumble
Remove the sausage casing and crumble the meat straight into a wide pan. Brown it over high heat, breaking it up with a spoon until you have a well-coloured crumble.
Tip: Do not add oil: the sausage will release its own fat as it cooks.
03
Deglaze with white wine
Pour the white wine over the sausage and let it evaporate completely over a lively heat. Then move the crumble to a bowl and set it aside.
Tip: Keep the same pan with the sausage juices: you will use it to toast the rice.
04
Toast the rice
Pour the rice into the pan you used for the sausage. Add a small pinch of salt and toast it over medium-high heat, stirring constantly.
Tip: The rice is properly toasted when the grains are very hot and slightly translucent at the edges.
05
Cook the risotto
Add a ladle of hot stock and let the rice absorb it. Keep cooking, adding more stock a little at a time when the previous ladle has almost been absorbed.
Tip: Stir regularly and season with salt carefully, because the sausage and stock are already savoury.
06
Sear the figs
While the rice cooks, gently wash and dry the figs. Halve them and sear them quickly in a pan with 10 g of butter, starting cut side down.
Tip: Cook them for just a few minutes: they should colour lightly without losing their shape.
07
Check the consistency
When the rice is al dente, add one last small ladle of stock. The risotto should be soft and slightly looser than you want it at the end.
Tip: While you finish it, the rice keeps absorbing liquid and becomes thicker.
08
Finish with butter and robiola
Turn off the heat. Add 15 g of cold butter and about 100 g of goat’s robiola. Stir vigorously or shake the pan to work in air and get a creamy risotto.
Tip: Butter and robiola must be added off the heat.
09
Let it rest
Cover the pan and let the risotto rest for 2 minutes. Stir again and, if needed, add a splash of hot stock to get back a soft, flowing texture.
Tip: The risotto should spread out on the plate without being runny.
10
Plate it up
Divide the risotto between the plates. Top with the seared figs, the sausage crumble, a light drizzle of wildflower honey and a few fresh thyme leaves.
Tip: Use just a little honey: it should contrast with the sausage and robiola without making the risotto too sweet.
Sofi’s tips
Small details, great result.
01 Use a meat stock made with beef short rib, carrot, celery, onion and juniper.
02 Always keep the stock hot while the risotto cooks.
03 Brown the sausage over high heat for a well-coloured crumble.
04 Toast the rice in the same pan as the sausage to pick up the cooking juices.
05 Sear the figs in butter for just a few minutes so they keep their shape.
06 Only add the butter and robiola off the heat.
07 Go easy on the honey to keep the sweet and savoury contrast balanced.