Figs and Brie Risotto

Name: Figs and Brie Risotto
Yield: 4
Ingredients: '3 tablespoons unsalted butter'; '1 medium onion, finely chopped'; '2 cups Arborio rice'; '1 cup fresh green figs, rinsed and drained'; (in simmering water) rinsed and chopped; '1/4 cup dry white wine'; '1 liter vegetable broth'; 'Salt and pepper to taste'; '3 tablespoons brie cheese'

1
'3 tablespoons unsalted butter'
2
'1 medium onion, finely chopped'
3
'2 cups Arborio rice'
4
'1 cup fresh green figs, rinsed and drained'
5
(in simmering water) rinsed and chopped
6
'1/4 cup dry white wine'
7
'1 liter vegetable broth'
8
'Salt and pepper to taste'
9
'3 tablespoons brie cheese'

Ingredients

1
'3 tablespoons unsalted butter'
2
'1 medium onion, finely chopped'
3
'2 cups Arborio rice'
4
'1 cup fresh green figs, rinsed and drained'
5
(in simmering water) rinsed and chopped
6
'1/4 cup dry white wine'
7
'1 liter vegetable broth'
8
'Salt and pepper to taste'
9
'3 tablespoons brie cheese'

Directions

1
Melt 1 1/2 tablespoons of butter in a large skillet
2
Sauté the onion until translucent
3
Add the Arborio rice, stirring for 2 minutes to coat the rice with butter and toast the grains
4
Add half of the figs and cook for 2 minutes, stirring frequently
5
Add the white wine and let it simmer until the liquid is almost completely absorbed
6
Add the vegetable broth, a little at a time, stirring constantly
7
Bring to a boil, then reduce heat to low and simmer for 18 minutes
8
Season with salt and pepper to taste
9
Stir in the remaining figs, butter, and brie cheese
10
Serve immediately.