Gorgonzola risotto with extra fig jam

Method

1. Finely chop the shallot (30 g) into 2-3 mm pieces. Skip white onion: it is too aggressive for a creamy risotto that should let the gorgonzola come through.
2. Bring the vegetable stock (1 litre) to a gentle simmer in a separate pan and keep it over low heat. The stock has to stay hot throughout: added cold, it stalls the rice and leaves lumps of starch.
3. In a heavy-based, shallow-sided pan (never a tall saucepan), melt 15 g of butter over gentle heat. Add the shallot and sweat it for 3-4 minutes without letting it colour: it should turn translucent, not golden.
4. Add the Carnaroli rice (320 g; no Arborio, Carnaroli holds its shape better) and toast it over medium heat for 2 minutes, stirring with a wooden spoon. The grains should crackle slightly and turn translucent at the edges. Toast it properly and the risotto will not overcook.
5. Deglaze with dry white wine (60 ml, a Fiano or a Falanghina). Raise the heat for 30 seconds until you can smell the alcohol evaporating, the sharp note turning sweet. Stir until it has been fully absorbed.
6. Start adding the hot stock one ladle at a time (about 120 ml each), over medium-high heat. Stir regularly but not constantly: every 15-20 seconds. Add the next ladle only when the previous one has almost been absorbed, when you can see the base of the pan as the spoon passes.
7. Carry on for 16-18 minutes in total. Taste a grain at 14 minutes: it should be al dente with a white core. Perfect timing is one minute short of done, because the rice keeps cooking while you beat in the butter.
8. In the last 2 minutes adjust the salt (go easy, the gorgonzola is already savoury) and set the consistency all'onda: shake the pan and the risotto should form slow waves. Too dry? Add a ladle. Too loose? Let it reduce for 30 seconds.
9. Turn off the heat. Add the sweet gorgonzola in small pieces (150 g, straight from the fridge) and the remaining cold butter (15 g). Beat with a wooden spoon in brisk movements for 1 minute: cold butter and gorgonzola create the creamy emulsion that makes the risotto silky.
10. Add the grated Parmigiano (40 g) and stir for another 30 seconds. Cover with a lid and leave to rest for 2 minutes: this rest is not optional, it lets the rice absorb the creaminess and settle.
11. Serve on warm plates (preheated for 5 minutes in the oven at 60°C [140°F]): risotto cools fast, and a warm plate keeps it creamy for longer. Spoon it into the centre and tap the base of the plate gently to spread it into a wave.
12. In the centre of each portion place 1 level teaspoon (15 g) of Minnelea Extra White Fig Jam. Do not stir it in: the point is the visual contrast, deep red against pale cream, and each guest folds it in with the first spoonful.
13. Scatter the toasted, roughly chopped walnut kernels (5 g per portion) around the jam. Toast them for 2 minutes in a dry non-stick pan before you start the risotto.
14. Grind fresh black pepper over the top (one turn per portion) and serve at once. Risotto should be eaten within 3-4 minutes of plating: after that it loses its wave.