Peel and roughly cut the figs, setting them aside.
Pour the oil into a pot and, as soon as it is hot, 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, also pouring in a few glasses of water and letting it cook over medium heat while stirring constantly.
Near the end of cooking, continue over low heat, adding the salt and the figs previously cut, mixing them evenly into the rice.
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.
Once the risotto is mantecato, it is ready to be plated.
Our risotto can be decorated not only with speck but also by adding slices of figs to caramelize in a pan with sugar or honey.
Italia
| Energy (kcal) | 319.9 |
| Carbohydrates (g) | 43.26 |
| of which Sugars (g) | 0.95 |
| Fat (g) | 10.15 |
| of which Saturates (g) | 4.49 |
| Protein (g) | 16.44 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.49 |
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