Salsiccia e Fichi Risotto

(Sausage and Fig Risotto)

Serves 6

6 - 8 cups chicken broth

4 Tbs. unsalted butter + 1 Tbs.

1 medium yellow onion - chopped finely

2 ½ cups Arborio rice

3/4 cup white wine

½ tsp. powdered saffron

½ cup freshly grated Pecorino cheese

Sea salt to taste

4 lg. ripe figs - cut into quarters

3 spicy Italian sausages

Additional freshly grated Pecorino cheese for garnish

In medium pot heat broth.

Saute sausages with skins in fry pan until cooked through. Slice into bite sized slices or chunks. Set aside.

In medium sauce pan melt 4 Tbs. butter and saute onions until pale yellow. 

Add rice and mix well until rice is completely coated.  Add wine.  Continue cooking, stirring constantly until wine has been absorbed. 

Add 1 cup of broth, or enough to cover rice, and continuing stirring and cooking over medium heat until liquid is absorbed. 

Continue adding broth a little at a time until rice is done. This take 15 - 20 minutes. 

Rice should be tender but firm to the bite (al dente).

In a small bowl dissolve saffron powder in 1/4 cup hot broth. Add to rice mixture.

Stir in Pecorino cheese and remaining 1 Tbs. butter.  Salt to taste.

Add sausage and figs to rice and heat for 2 minutes to reheat.

Serve immediately on warm plates with a sprinkle of Pecorino garnish on each.

Note: Risotto should be served immediately after preparation. If allowed to sit while you are preparing the remainder of dinner your risotto will become sticky and gooey.