Fig Risotto

Method

1. Prepare the fig leaf oil: remove the stems from 100 g fresh fig leaves and tear them into pieces. Place in a blender with 200 ml seed oil. Blend, then heat to 60-65°C for 7 minutes (or heat in a saucepan until just simmering, around 70°C). Strain through a fine sieve or cloth. Set aside.
2. Toast the rice: in a large pan, add a drizzle of oil and the rice. Toast over medium heat, stirring, until the grains are translucent and fragrant. Season with a pinch of salt.
3. Cook the risotto: add hot vegetable broth or water, one ladle at a time, stirring frequently. Continue until the rice is almost al dente.
4. Add the figs: halfway through cooking, add diced figs (with skin) to the risotto. Stir gently.
5. Add almonds: add a handful of whole almonds (with skin) for crunch. Continue cooking.
6. Prepare the fig garnish: slice a few figs into thin rounds. Season with a pinch of salt, a squeeze of lemon juice, and a few basil leaves. Set aside to marinate.
7. Finish the risotto: when the rice is al dente, remove from heat. Add cold butter cubes, grated Parmesan, and 2 tablespoons of fig leaf oil. Stir vigorously to mantecare (creamy emulsion). Add a little lemon zest and adjust salt if needed.
8. Plate: spoon the risotto onto plates. Top with the marinated fig slices and a few fresh basil leaves. Drizzle with more fig leaf oil. Serve immediately.