Fig and Radicchio Risotto

Fig and Radicchio Risotto
Serves 4

3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned

Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.

Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil

Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.

Miso-Mustard Pickles

Miso-Mustard Pickles
Makes 2 jars

1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling

Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.

Pickles...

My Pickles

3 lbs (about 6) kirby cucumbers, halved
2 dried thai chiles
2 tsp black peppercorn
2 tsp fennel seed
4 cloves garlic, coarse chop
2 tsp cumin
2 tsp coriander
2 tsp mustard seed
2 star anise
pinch tumeric
1.5 cups cider or plain vinegar
1.5 cups water
1/4c salt
1/4c sugar

Pack the cucumbers and any whole spices into two recycled pickle jars.
Boil everything else in a pan for a few minutes.
Pour the picling liquid evenly over both jars, topping off with vinegar.

Let cool.
Once cool, shake well and leave in the fridge for at least 10 or 14 days.

They're a little strong before that...

Brine can be re-boiled and re-used.