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Coffee and fontina cheese risotto with coffee and cinnamon figs

DIFFICULTY
1H

Ingredients
  • 2.1 oz rice
  • 2 figs
  • 1.05 oz fontina cheese
  • 0.7 oz pistachios
  • 1/2 shallot
  • 0.35 oz honey
  • Coffee to taste
  • Cinnamon to taste
  • Salt to taste
  • Vegetable stock as needed
Preparation

Preparation

Cut a fig into wedges, and leave these to marinate in honey, coffee and cinnamon before placing them in the oven at 90°C – 195°F for 30 minutes. Next, finely chop the remaining fig and 15 g of pistachios, then blend and sieve the mixture.

Toast half a shallot and the rice in a saucepan, adding the stock gradually, and cook for 20 minutes.
When the rice is ready, stir in the fontina cheese and add a little coffee powder.

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Presentation

To serve, add the fig wedges to the risotto, and finish off with a dusting of finely chopped pistachios and coffee.

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