Fig Risotto with Speck and Parmesan Cream

Preparation

1. STEP 1 OF 7

   Peel and roughly chop the figs, setting them aside.

2. STEP 2 OF 7

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

3. STEP 3 OF 7

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

4. STEP 4 OF 7

   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.

5. STEP 5 OF 7

   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.

6. STEP 6 OF 7

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

7. STEP 7 OF 7

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

General Information

Analysis

Macronutrients (100 gr)