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.