Fresh, sweet figs and salty Italian proscuitto make the perfect flavour combination in this summer risotto. Pecorino cheese adds a nutty, creamy addition to the dish. Perfect for an Italian dinner party!
3 people made this
1L vegetable stock
6 tablespoons butter, divided
1 tablespoon extra virgin olive oil
1 spring onion, finely chopped
350g Arborio or risotto rice
120ml white wine
10 small fresh figs - chopped, plus 4 small whole figs for serving
Heat up the vegetable stock in a pot. Keep warm on low heat.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large saucepan over medium-low heat; add spring onion and cook until softened, about 1 minute. Stir in the rice; allow to toast for a few minutes until absorbs most of the butter and oil in the pan. Turn up the heat, pour in the wine and simmer till the alcohol had evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. Cook for 12 - 15 minutes, or until rice is cooked but still has a bit of a bite (al dente).
Meanwhile, melt 2 tablespoons butter in a medium frying pan. Add chopped figs, stir to coat in butter and cook until soft, about 4-5 minutes. Crush the figs gently with a wooden spoon. Stir in chopped prosciutto. Add the mixture to the risotto when it has about 5 minutes left to cook.
Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino. Let stand for a few minutes.
Divide risotto evenly onto 4 plates, garnishing each one with a whole fig before serving.