Raspberry and fig risotto

Ingredients for 4 servings:

• 220 g raspberries, frozen
• 5 figs, fresh
• 50 g white chocolate
• 50 g sugar
• 250 g risotto rice
• 150 ml Prosecco
• 1 liter of milk
• 40 g butter
• 30 g powdered sugar
• 2 tbsp raspberry liqueur

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Thaw the raspberries. Peel the figs and cut into small cubes. Finely chop the white chocolate. Slowly melt the sugar in a saucepan over low heat, taking care not to brown it. Add the rice and sweat until translucent. Deglaze with the Prosecco and reduce, stirring constantly, until the rice has absorbed most of the liquid. Pour in 1/4 of the milk, reduce the rice again, stirring constantly, and repeat the process several times until all the milk is gone. The rice should then have cooked for 20 minutes. Then stir in the butter, chocolate, and diced figs. Set aside 20g of the thawed raspberries. Purée the remaining raspberries with the powdered sugar and raspberry brandy. Now mix half of the whole raspberries into the rice. Layer the fig risotto and raspberry purée in attractive serving glasses, alternating layers, then top with the fig risotto. Decorate with the remaining raspberries and serve immediately.