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
Instructions
Warm vegetable stock in a pot over low heat. In a heavy saucepan, sauté green onions in 2 tablespoons butter and olive oil until softened. Add rice, stirring for 2 to 3 minutes until toasted. Pour in wine and simmer until absorbed. Stir in boiling broth one ladle at a time, allowing it to absorb fully before adding more, until the rice is creamy and al dente. Meanwhile, sauté chopped figs in 2 tablespoons butter until soft, then stir in prosciutto. Add this mixture to the risotto during the final 5 minutes of cooking. Off the heat, stir in the remaining butter and Pecorino Romano cheese. Let stand for several minutes before serving, garnished with whole figs.
Nutrition
Total Fat 30g 38%, Saturated Fat 16g 82%, Cholesterol 72mg 24%, Sodium 1083mg 47%, Total Carbohydrate 100g 36%, Dietary Fiber 6g 22%, Total Sugars 26g, Protein 17g, Vitamin C 4mg 18%, Calcium 320mg 25%, Iron 2mg 9%, Potassium 362mg 8%
