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
- ½ cup dry white wine
- 14 small fresh figs, divided
- 4 thin slices prosciutto, finely chopped
- 1 cup grated Pecorino-Romano cheese, or to taste
What Makes This Recipe So Great
Chef Tips
- Add warm broth gradually and stir gently to achieve a creamy texture.
- Use ripe but firm figs to prevent them from becoming too mushy during cooking.
Step 1
Warm your vegetable stock in a large pot over low heat so it stays hot while you cook. In a big, heavy-bottomed pan, melt 2 tablespoons of butter with a tablespoon of olive oil over medium-low heat. Toss in the green onion and cook it for about a minute, until it softens. Add the rice and stir it around, making sure each grain gets coated in the butter and oil—you’ll want to toast it lightly for 2 to 3 minutes. Turn the heat up a bit and pour in the wine, letting it simmer until most of the alcohol cooks off and the wine is mostly absorbed.
Step 2
Once that’s done, lower the heat to medium and ladle in a scoop of the warm stock. Keep stirring gently, letting the rice soak up the liquid before adding the next ladle. Keep repeating this, stirring often, until the rice is creamy and just tender but still has a little bite—this usually takes about 12 to 15 minutes.
Step 3
While the risotto is cooking, chop up the figs. In a separate pan, melt 2 tablespoons of butter and gently cook the figs for 4 to 5 minutes until they’re soft and buttery. Use a wooden spoon to lightly mash them as they cook, then stir in the prosciutto. When your risotto has about 5 minutes left, fold this fig and prosciutto mixture into it.
Step 4
Once the risotto is done, take it off the heat and stir in the last 2 tablespoons of butter and some grated Pecorino Romano cheese. Let it sit for a few minutes to thicken up. Serve it out onto plates and top each one with a whole fig for a pretty finishing touch.
