Risotto with figs

To prepare risotto with figs, start with the broth: fill a large pot with water and season with pepper, the peeled shallot and bay leaves 1. Bring to a boil, then keep warm. In another pan pour a drizzle of extra virgin olive oil 2, a few grains of Sichuan pepper and toast for a couple of minutes. Pour the rice into the pan 3 and toast for about 3 minutes, until hot.

Salt the rice 4 and sprinkle with a couple of ladles of broth. Cook for about 5 minutes over medium heat adding broth as needed 5. In the meantime, peel the figs (without peeling them) and cut them into pieces of about 0.75" (2 cm) 6. Keep one aside to garnish the dishes.

After 5 minutes 7 pour the figs 8 and mix. Bring the rice to cook by adding broth as needed. Turn off the heat and stir in a drizzle of olive oil 9.

Flavor with grated Parmesan 10. Mix well 11. Coarsely chop the almonds 12.

Cut a fig into wedges 13 and serve your risotto with figs garnishing the dishes with almonds 14 and fresh fig 15.