Saffron and Fig Risotto is a traditional Spanish recipe for a classic vegetarian

risotto of rice and figs flavoured with saffron. The full recipe is presented here and
I hope you enjoy this classic Spanish version of: Saffron and Fig Risotto.

Origin: Spain Period: Traditional

Black Peppercorns, to taste

large knob of butter
1.5l Strong vegetable stock
7 cm length Cinnamon Bark
250ml Dry White Wine
Generous handful of Figs (preferably fresh)
1 Lemon Slice
1 Onion, finely chopped
60g Parmesan Cheese (freshly grated)
200g Arborio rice
60ml Rice Vinegar
10 saffron thread
1/2 tsp dried savory
2 tbsp Sugar
125ml water

Mix the sugar, water, vinegar, lemon & cinnamon together in a saucepan and gently simmer for 5 minutes.
Add the figs and simmer for a further 10 minutes. Cover and leave to stand for an hour so that all the flavours
have a chance to infuse. Drain, remove the cinnamon and lemon and coarsely chop the remaining
ingredients..

Meanwhile, melt the butter in a frying pan, stir in the onion and fry until soft (about 5 minutes). Add the
saffron and cook for a minute more before stirring in the rice. Add the wine, and continue stirring until all the
liquid has been absorbed.

Continue to add the stock a little at a time, continuing to stir until fully absorbed. After about 30 minutes all
the stock should be absorbed and the rice should be tender and with a creamy consistency looking but still al
dente (to the bite). Stir in the figs, parmesan, thyme and black pepper at this point and heat through. Serve
immediately.