Recipe: Decadent Midnight Moon Risotto

Today’s Special: Midnight Moon Risotto

As the nights grow longer and the air turns crisp, I find myself craving warm, comforting dishes to unwind after a hectic day. Today, I want to share a recipe that combines the richness of risotto with the subtle sweetness of moonlight figs – my Midnight Moon Risotto.

Ingredients:

• Arborio rice (200g)
• Chicken broth (1 liter)
• Parmesan cheese (100g)
• Moonlight figs (8-10, diced)
• Shallots (2, finely chopped)
• Butter (50g)
• White wine (150ml)
• Fresh thyme (1 tbsp, chopped)

Kitchen Tools:

• saucepan
• wooden spoon
• grater
• knife
• chopping board

To start, melt the butter in a saucepan over medium heat. Add the shallots and cook until translucent. Stir in the Arborio rice and cook for a few minutes until slightly toasted. Deglaze the pan with white wine, stirring constantly until it evaporates.

Gradually add the chicken broth to the rice, one ladle at a time, stirring occasionally until each ladle is absorbed. This process should take about 18-20 minutes, and the rice should be creamy but still slightly al dente.

Once the risotto reaches the desired consistency, stir in the diced moonlight figs, Parmesan cheese, and chopped thyme. Season with salt and pepper to taste. Let the risotto sit for a few minutes to allow the flavors to meld together.

Serve the Midnight Moon Risotto hot, garnished with a sprinkle of Parmesan cheese and a few extra thyme leaves for a touch of freshness.

This recipe serves 4 and each serving weighs approximately 300g. One serving of this decadent dish is roughly 400 calories.

Tip:

For an extra indulgent twist, drizzle a bit of truffle oil over the risotto just before serving. The earthy aroma of truffles pairs perfectly with the sweet figs and savory Parmesan.

I hope you give this unique Midnight Moon Risotto a try and let it transport you to a cozy evening under the stars. Feel free to experiment with different fruits or herbs to make this dish your own!