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How to Make Risotto with Fresh Figs and Prosciutto - A Step-by-Step Guide

If you're looking for a show-stopping dish that's perfect for a special occasion or a fancy dinner at home, then look no further than this delicious and indulgent recipe for Risotto with Fresh Figs and Prosciutto. This dish is a perfect mix of creamy, savory risotto, sweet, juicy figs, and salty, flavorful prosciutto, creating a symphony of flavors in every bite.

Risotto is a classic Italian dish that is known for its creamy texture and comforting flavor. It's made by slowly cooking A...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat vegetable stock in a large pot and keep warm over low heat.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
  • Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
  • Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
  • Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

    • Nutrition

    768 cal.

    • Total Fat: 30g
    • Saturated Fat: 16g
    • Cholesterol: 72mg
    • Sodium: 1083mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 6g
    • Total Sugars: 26g
    • Protein: 17g
    • Vitamin C: 4mg
    • Calcium: 320mg
    • Iron: 2mg
    • Potassium: 362mg

    Categories

    Risotto recipes
    Prosciutto recipes
    Italian recipes
    Gourmet recipes