Goat taleggio risotto, fresh figs and thyme

Ingredients

for 4 servings

• extra virgin olive oil 40 g
• yellow onions 40 g chopped
• Carnaroli rice 320 g
• fine salt 4 Liffo spoons
• black pepper 2 pinches
• dry white wine 100 g
• goat's taleggio cheese 120 g in medium dice
• fresh figs 250 g in small dice
• toasted almonds 25 g in flakes
• parmigiano reggiano 20 g grated
• fresh thyme 4 sprigs whole leaves

Allergens: milk, tree nuts, sulphur dioxide and sulphites

Setting up Liffo

Container 1

In the first container put 20 g of extra virgin olive oil and 40 g of yellow onions, chopped.

Container 2

In the second container put 320 g of Carnaroli rice, 4 Liffo spoons of fine salt and 2 pinches of black pepper.

Container 3

In the third container put 100 g of dry white wine.

Container 4

In the fourth container put 120 g of goat's taleggio cheese, in medium dice.

Container 5

In the fifth container put 250 g of fresh figs, in small dice.

Container 6

In the sixth container put 20 g of extra virgin olive oil.

Container 7

In the seventh container put 25 g of toasted almonds, in flakes, 20 g of parmigiano reggiano, grated and 4 sprigs of fresh thyme, whole leaves.

• Select when the recipe should be ready

Liffo needs 34 minutes of cooking for this dish.