Recipe: Chestnut & Fig Risotto from Paradiso Ristorante

For a soul-satisfying fall dish, a bowl of creamy risotto will do it every time. From sautéing up the garlic and onions to adding in the arborio rice and chicken broth to stirring the mixture until the liquid is absorbed — this is a dish made with love. While this is a superb dish for the fall, perfect for warming you up on any cool night, it is also ideal for adding to your Thanksgiving menu, especially when paired with fall ingredients.

With this northern-Italian dish on our mind, we turned to Chef Angelo Romano from Paradiso Ristorante in Lake Worth and he shared with us his recipe for Risotto Castagne e Fichi / Chestnut & Fig Risotto. Hello Deliciousness! You also might want to note that although you now have the recipe for this mouth-watering dish, it is also available seasonally at the restaurant on their dinner menu.

Paradiso Ristorante
Recipe Collection

Chestnut & Fig Risotto
Serves 4

4 Cups Imported Arborio Rice
1 lb Cooked Chestnuts
1/2 lb Figs — fresh (preferably) or dried 
1 Shallot finely chopped
5 tbs Virgin Olive Oil
2 tbs Unsalted Butter
1 gal Vegetable or Chicken Broth
5 tbs Grated Parmesan Cheese

Directions

1. In a risotto pan, braise finely chopped shallot until golden brown with virgin olive oil
2. Add and stir the rice in (stirring frequently)
3. Slowly add broth in intervals to the rice (keeping the broth just covering the rice)
4. As the rice absorbs, slowly add more.
5. Puree 1/2 of the chestnuts and figs
6. After about 10 minutes of cooking the rice, add in the fig/chestnut purée
7. Continue to add liquid to the rice. The rice should be cooked in 20 minutes.
8. Add the Parmesan, whole chestnuts and butter — the creamy consistency is determined by how well you incorporate this step.
9. Use the remaining figs as decor.

Photo courtesy of Paradiso Ristorante.

Other Thanksgiving Recipes 

Waldorf Salad by Chef Cesar Zapata of The Federal