Fig Risotto with Speck and Parmesan Cream

Peel and roughly chop the figs, setting them aside.

Pour the oil into a pot and once it heats up, add the speck and let it brown.

In another pot or pan, toast the rice for a few minutes.

When the speck is browned, set it aside and add the rice to the oil, pouring in a few glasses of water and letting it cook over medium heat, stirring constantly.

When the cooking is almost finished, continue to cook on low heat, adding salt and the previously chopped figs, stirring to incorporate them evenly into the rice.

When cooking is complete, turn off the heat and add the Parmesan cream and speck, leaving some speck aside to decorate the dish.

Once the risotto is creamy, it is ready to be plated.