Honey-Glazed Fig and Prosciutto Risotto

Instructions

1. 1

   Preheat oven to 400°F (200°C). Halve the fresh figs and place them on a baking sheet lined with parchment paper. Drizzle with honey and bake for 10-12 minutes until slightly softened and caramelized.

   ~15 min
2. 2

   While figs are baking, heat the vegetable broth in a saucepan and keep it warm over low heat.

3. 3

   Finely chop the shallots and mince the garlic cloves.

   ~5 min
4. 4

   Chop the prosciutto into small pieces.

   ~2 min
5. 5

   In a large pot, heat olive oil and butter over medium heat. Add the chopped shallots and cook until softened, about 3-4 minutes.

   ~5 min
6. 6

   Add the minced garlic and cook for another minute until fragrant.

   ~1 min
7. 7

   Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear slightly translucent.

   ~2 min
8. 8

   Pour in a ladleful of warm vegetable broth and stir until it is absorbed by the rice. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

   ~20 min
9. 9

   Once the rice is creamy and al dente (cooked through but still firm to the bite), stir in the chopped prosciutto and grated Parmesan cheese. Season with salt and pepper to taste.

   ~3 min
10. 10

    Serve the risotto immediately in bowls, topped with the honey-glazed figs.

    ~2 min