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Recipe by
A delicious risotto with fresh figs, crispy speck, and a creamy Parmesan sauce.
Step 1 of 7: Peel and roughly cut the figs, setting them aside.
Step 2 of 7: Pour the oil into a pot and, as soon as it is hot, add the speck and let it brown.
Step 3 of 7: In another pot or pan, toast the rice for a few minutes.
Step 4 of 7: When the speck is browned, set it aside and add the rice to the oil, also pouring in a few glasses of water and letting it cook over medium heat while stirring constantly.
Step 5 of 7: Near the end of cooking, continue over low heat, adding the salt and the figs previously cut, mixing them evenly into the rice.
Step 6 of 7: When the cooking is finished, turn off the heat and add the Parmesan cream and the speck, keeping some of the speck aside to decorate the dish.
Step 7 of 7: Once the risotto is mantecato, it is ready to be plated.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Lactose to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
