Delicious Risotto with Figs and Prosciutto

Ingredients 0/9

Step 1

Warm the vegetable stock in a big pot and keep it on low heat so it stays hot. In a large, heavy-bottomed pan, melt 2 tablespoons of butter with a tablespoon of olive oil over medium-low heat. Toss in the chopped green onion and cook it for about a minute until it softens. Add the rice and stir it around so each grain gets coated with the butter and oil, letting it toast lightly for 2 to 3 minutes.

Step 2

Turn up the heat a bit and pour in the wine. Let it simmer until most of the wine has cooked off and been absorbed by the rice. Now, lower the heat to medium and add a ladle of the hot broth. Keep stirring until the rice soaks it all up and becomes creamy. Keep adding the broth one ladle at a time, stirring constantly. This should take around 12 to 15 minutes, and the rice should be tender but still have a slight bite.

Step 3

While the risotto is cooking, chop the figs. In a separate skillet, melt 2 tablespoons of butter and cook the figs over medium heat until they’re soft and buttery, about 4 to 5 minutes. Gently mash them with a wooden spoon as they cook, then stir in the prosciutto. When the risotto has about 5 minutes left, fold in this fig and prosciutto mixture.

Step 4

Once the risotto is done, take it off the heat and stir in the last 2 tablespoons of butter and a good handful of grated Pecorino Romano. Let it rest for a few minutes so everything melds together. Serve it up on plates, finishing each with a whole fig on top for a nice touch.