adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Risotto with Fresh Figs and Prosciutto
Risotto with Fresh Figs and Prosciutto
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious fig and prosciutto risotto makes for a perfect summer meal that is both elegant and satisfying.
Ingredients:
  • 4 cups vegetable broth
  • 6 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 green onion, finely chopped
  • 1 (12 ounce) package Arborio rice
  • 0.5 cup dry white wine
  • 14 small fresh figs, divided
  • 4 thin slices prosciutto, finely chopped
  • 1 cup grated Pecorino-Romano cheese, or to taste
Instructions:
  • Warm vegetable stock in a large pot over low heat to keep it ready.
  • In a large, heavy-bottomed saucepan over medium-low heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Saute green onion until softened, about 1 minute. Add rice and toast for 2 to 3 minutes until coated in butter and oil. Pour in wine, simmer until the alcohol evaporates and the wine is mostly absorbed. Stir in 1 ladle of boiling broth. Continue adding broth, stirring constantly until the rice is creamy and al dente, about 12 to 15 minutes in total.
  • Chop 10 figs. In a medium skillet, melt 2 tablespoons of butter and cook the figs until soft and coated in butter for 4 to 5 minutes. Gently crush the figs with a wooden spoon while cooking. Stir in prosciutto and add the mixture to the risotto during the last 5 minutes of cooking.
  • Take the risotto off the heat and mix in the remaining 2 tablespoons of butter and grated Pecorino Romano cheese. Allow it to sit for a few minutes.
  • Portion the risotto onto 4 plates, elegantly topping each with a whole fig before presenting.

Similar Recipes