created by: Almond Board of California
1/2 cup dried figs
4 oz. marsala wine
3 Tbsp. shallots, minced
2 Tbsp. olive oil
2 cups Arborio rice
4 oz. white wine (sauvingnon blanc)
4 cups vegetable broth
1/2 cup whole blanched almonds, toasted and coarsely chopped
1/4 cup feta cheese
4 Tbsp. unsalted butter
In a small saucepan over medium heat, bring figs and marsala wine to a simmer and cook 3-4 minutes. Allow to cool, remove figs from wine and dice. Set aside.
In a large saucepan over medium heat, briefly sauté shallots in olive oil, about one minute. Add the rice and stir with a wooden spoon to evenly coat. Add the white wine and reduce by half, stirring frequently. Add a third of the broth and continue to cook, stirring frequently. When the liquid is almost absorbed into the rice, add an additional third of the broth, and repeat the previous step. Finally, add the remaining broth and cook until the broth is absorbed and the rice al dente. Add additional liquid if necessary. Stir in the figs, toasted almonds, feta cheese and butter, and season to taste with salt and pepper.
To serve, garnish with additional chopped almonds, grated feta and drizzle with olive oil.