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    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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