Makes 4 servings
Poached Figs:
2 cups Muscata wine (or other sweet dessert wine of your choice)
¾ cup granulated sugar
1 vanilla bean split down the middle
1 cinnamon stick
4 whole cloves
1 whole orange peel from a fresh orange
8 fresh Brown Turkish Turkey or Black Mission figs, quartered
Risotto:
1/2 cup Arborio rice
2 cups water
2 cups whole milk
1/3 cup granulated sugar
2 tablespoons chopped toasted pistachios, for garnish
Orange zest curls, for garnish
In a medium sauce pan, add wine, sugar, vanilla bean, cinnamon stick, cloves, and orange peel, and bring to a boil. Reduce and simmer for 20 minutes, or until the sauce becomes slightly syrupy.
Removes the stems from the figs and cut into quarters. Add to the wine and simmer for 10 minutes, or until tender, but not mushy. Remove from heat and set aside.
Add rice, water, milk, and sugar to a medium, shallow, heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.
Allow to cool slightly before placing in individual serving dishes. Top with a spoonful of poached figs and drizzle the sauce over the pudding. Garnish with chopped pistachios and orange zest curls. Pudding can be served warm or at room temperature.
- Recipe courtesy of Susan Russo