Delicious Risotto with Figs and Prosciutto

A creamy risotto combines the sweet juiciness of figs with the savory richness of prosciutto for a perfect balance of flavors. It’s an elegant yet simple dish that’s sure to impress at any dinner table.

Practical Cooking Tips

Stir the risotto constantly to release the starch and achieve a creamy texture.
Use warm broth when adding to the rice to keep the cooking temperature steady.
Add figs towards the end to preserve their shape and sweetness.

Ingredients 0/9

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

Why This Recipe Is So Flavorful

This dish combines creamy, comforting risotto with the sweet juiciness of figs and the salty, savory flavor of prosciutto. The contrast in textures and tastes makes every bite interesting and satisfying. It’s a perfect balance of rich and fresh ingredients.

Step 1

Warm the vegetable stock in a big pot and keep it on low heat so it stays hot. 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 softens. Add the rice and stir it around so each grain gets coated with the butter and oil, letting it toast lightly for 2 to 3 minutes.

Step 2

Turn up the heat a bit and pour in the wine. Let it simmer until most of the wine has cooked off and been absorbed by the rice. Now, lower the heat to medium and add a ladle of the hot broth. Keep stirring until the rice soaks it all up and becomes creamy. Keep adding the broth one ladle at a time, stirring constantly. This should take around 12 to 15 minutes, and the rice should be tender but still have a slight bite.

Step 3

While the risotto is cooking, chop the figs. In a separate skillet, melt 2 tablespoons of butter and cook the figs over medium heat until they’re soft and buttery, about 4 to 5 minutes. Gently mash them with a wooden spoon as they cook, then stir in the prosciutto. When the risotto has about 5 minutes left, fold in this fig and prosciutto mixture.

Step 4

Once the risotto is done, take it off the heat and stir in the last 2 tablespoons of butter and a good handful of grated Pecorino Romano. Let it rest for a few minutes so everything melds together. Serve it up on plates, finishing each with a whole fig on top for a nice touch.

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people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Perfect Pairings

Serve this dish warm, garnished with a sprinkle of fresh herbs like thyme or parsley. Pair it with a crisp green salad and a glass of chilled white wine to complement the flavors.

Best Storage Tips

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 restore creaminess. Avoid freezing as it can change the texture of the dish.