Salate

Coffee and fontina cheese risotto with coffee and cinnamon figs

DIFFICULTY
1H

Ingredients
  • 60 g rice
  • 2 figs
  • 30 g fontina cheese
  • 20 g pistachios
  • 1/2 shallot
  • 10 g 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 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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