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Dried figs, pecorino cheese and Vincotto Risotto

Would you like to amaze your guests with a dish so tasty and sophisticated yet easy to prepare? We have just the thing for you! Chef Teresa Balzano combines in this risotto the sweet flavor of figs with the bite of with the bite of pecorino, bringing a touch of unexpected class wit Vincotto grape. All carefully prepared with the perfect Rice such as 7-year old aged Acquello, and with Raisinée Vinchotto of the Moulin de Sévery company,both of which you can find in our shop.


7-year-old aged Acquerello rice– 350 gr
Dried figs – 6
Pecorino cheese – 100 gr
Vegetable stock – 1.5 l
Onion – 1
Butter – 50 gr
White wine – 1 Glass
Salt to taste
Moulin de Severy Grape Raisin Vinegar – 6 Spoons


  • Finely chop the onion and stew it very gently in the knob of butter until it becomes transparent. This step alone will take at least 20 minutes.
  • When it is almost ready, toast the rice in a separate pan: heat it until it is shiny and hot. Add the onion and white wine to the rice.
  • Let it evaporate and then add one or two ladles of hot stock and start stirring. Add more when evaporated.
  • Continue until the rice is almost completely cooked. Add salt as needed.
  • After just halfway, chop the figs into peanut-sized chunks and add to the pan.
  • 3-4 minutes prior to removing the rice from the heat, pour in another ladle of broth, the pecorino cheese, 2 tablespoons of cooked wine and, with the heat off, stir until you have a creamy risotto and, as they say in Italy, “all’onda”.
  • Let it rest for a few minutes, then serve the risotto with dried figs, adding a spoonful of cooked wine to each plate. The risotto is served with a spoonful of dried figs.