Creamy rice with roasted red onion, fresh figs and mild gorgonzola with toasted walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the red onion with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a tray and roast for 18 to 20 minutes, until tender and browned at the edges.

2. 2

   Meanwhile, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.

3. 3

   Heat the vegetable stock in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.

4. 4

   In a wide pot, melt half of the butter with the remaining tablespoon of olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes until translucent.

5. 5

   Add the arborio rice and stir for 1 to 2 minutes to coat and lightly toast the grains. Pour in the white wine and cook, stirring, until the liquid is almost fully reduced.

6. 6

   Begin adding the hot vegetable stock, one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes.

7. 7

   Halfway through cooking, fold in most of the roasted red onion. With 3 minutes left, add half of the fresh figs and half of the fresh thyme.

8. 8

   When the rice is creamy and al dente, turn off the heat. Add the remaining butter, grated parmesan, and mild gorgonzola. Stir vigorously to finish the rice.

9. 9

   Adjust with salt, black pepper, and balsamic vinegar. Let it rest for 1 minute so the texture settles.

10. 10

    Serve the creamy rice immediately and finish with the remaining roasted red onion, the remaining fresh figs, the toasted walnuts, and the rest of the fresh thyme on top.