Risotto de Setas y Virutas de Jamón

Ingredients:

320g of rice (Arborio or Carnaroli variety to release the appropriate starch).
250g of mixed mushrooms (they can be boletus, button mushrooms, portobello or cultivated mushrooms).
80g of Viruteo Iberian ham shavings.
1 liter of chicken or vegetable broth (it must be very hot throughout the process).
1 small spring onion or half a finely chopped white onion.
100ml of dry white wine.
40g of cold butter (cut into cubes).
60g of grated Parmesan cheese.
Extra virgin olive oil, salt and pepper.

1. Prepare the figs: Wash the figs carefully and dry them. Cut off the top stem and make a deep cross-shaped (X) cut at the top, but without cutting all the way through. Gently press the base with your fingers to open the fig’s “flower”.
2. Filling: Cut small pieces of goat cheese and place one in the center of each fig. Add a pinch of black pepper on top of the cheese.
3. Roasting: Place the figs in an ovenproof dish. Bake them at 200°C for about 5-7 minutes. We just want the figs to warm through and the cheese to start melting and lightly browning.
4. Add the ham: Remove the figs from the oven. Immediately place the shavings of Iberian ham on top of the warm cheese. The residual heat from the figs will cause the ham fat to render, releasing all its aroma without cooking.
5. Finish: Scatter the chopped walnuts on top and drizzle a thin stream of honey over each fig just before serving.

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