THE RECIPE JOURNAL · Main Course
Risotto Infused with Fresh Figs and Prosciutto
This creamy risotto combines the sweet, juicy flavor of fresh figs with the savory richness of prosciutto for a delightful balance. It’s a perfect dish to impress guests or enjoy a cozy night in.
FROM THE KITCHEN • Risotto Infused with Fresh Figs and Prosciutto
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming your vegetable stock in a big pot on low heat so it stays hot while you cook. 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’s nice and soft. Add the rice, stirring it around to coat each grain in the butter and oil, letting it toast lightly for 2 to 3 minutes.
02
Step 2
Turn the heat up a bit and pour in the wine, letting it simmer until the alcohol cooks off and the rice has soaked up most of the liquid. Now, lower the heat to medium and add a ladle of the hot stock. Keep stirring until the rice absorbs the broth and gets creamy. Keep adding the stock one ladle at a time, stirring often, until the rice is tender but still has a little bite—this usually takes around 12 to 15 minutes.
03
Step 3
While the risotto is cooking, chop up the figs. In a separate skillet, melt 2 tablespoons of butter and cook the figs for 4 to 5 minutes until they’re soft and buttery. Use a wooden spoon to gently mash the figs as they cook. Then stir in the prosciutto and let everything heat through.
04
Step 4
When you have about 5 minutes left on the risotto, fold in the fig and prosciutto mixture. Once the rice is done, take it off the heat and stir in the last 2 tablespoons of butter along with some grated Pecorino Romano cheese. Let it sit for a couple of minutes to thicken up a bit.
05
Step 5
Serve the risotto onto plates and add a whole fig on top for a pretty finishing touch. Enjoy!
Why you’ll love it
This dish perfectly balances creamy risotto with the sweetness of fresh figs and the savory saltiness of prosciutto. The combination creates a unique flavor that feels both comforting and elegant. It’s a great way to enjoy seasonal ingredients in a simple yet impressive meal.
How to serve
Serve this dish warm, garnished with a sprinkle of freshly grated Parmesan and a few extra fig slices on top. Pair it with a crisp white wine or a light salad to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of broth to bring back the creamy texture. Avoid microwaving as it can make the risotto dry.
