If you’re looking for a refined yet simple dish to make on your summer evenings, risotto with Prosciutto di San Daniele, stracciatella and figs is the perfect choice. This summer risotto recipe combines fresh and delicate flavours which evoke the best of Italian cuisine. Prosciutto di San Daniele, known for its sweetness and delicacy, pairs beautifully with the creaminess of the stracciatella, a fresh, soft cheese which gives the dish a velvety texture. The sweet and succulent figs round off everything with a fruity note which perfectly balances the savoury and creamy flavours of the other ingredients.
The summer risotto with Prosciutto di San Daniele, stracciatella and figs is ideal for a light yet tasty dinner, perfect for those warm evenings. The recipe is designed to bring out the quality of the ingredients, allowing each element to shine without overpowering the others. It is a dish which celebrates the seasonal nature and freshness of the products, making them not only delicious but also healthy. Furthermore, the elegance of this risotto makes it perfect for special occasions or to surprise your guests with a touch of class.
In short, if you want a dish that embodies the essence of Italian summer, this seasonal risotto with Prosciutto di San Daniele, stracciatella and figs is a winning choice. The combination of high quality ingredients and the contrast between savoury and sweet create an unforgettable culinary experience. Try out this risotto to bring to the table a dish that will not only be a treat for the palate but for the eyes, with its colours and sophisticated presentation.
Recipe for risotto with Prosciutto di San Daniele, stracciatella and figs:
Ingredients
- 180 g of carnaroli risotto rice
- 80 g of Prosciutto di San Daniele
- 80 g of stracciatella or heart of burrata
- 4 figs
- 20 g of Parmesan
- 20 g of butter
- Vegetable stock
- White wine to taste
Instructions
- Dry toast the rice in a pan, simmer with the wine and bring the vegetable stock to a boil, seasoning with salt. Dissolve and dilute the fig compote with the vegetable stock.
- Chop half of the Prosciutto di San Daniele with a knife.
- Cut the figs into even wedges and sauté them with a knob of butter in a pan for a few minutes. If required, add a cup of water to create the sauce.
- Once the rice is cooked, turn the hob off and stir in the chopped prosciutto, butter, Parmesan and stracciatella.
- Plate up and decorate with drops of fig sauce and slices of pure Prosciutto di San Daniele.
