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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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