- 1c Risotto Rice (Arborio or Carnaroli)
- 1/2c Butter (divided)
- 1/2c White Wine
- 1quart Whole Milk
- 1/2c Sugar
- 1ea Vanilla Bean, split lengthwise
- 1ea Cinnamon Stick
Heat the milk, sugar, vanilla and cinnamon in a pot on the stove at medium heat. You are warming the milk to just before simmer and keeping it at a warm temperature to infuse the spices and incorporate the sugar.
Place an 8-quart pot on the stove at a medium heat along with half the butter. When the butter is melted you can pour in the rice.
Stir the rice with a wooden spoon until it is translucent and has a slightly nutty aroma.
Pour in the wine and continue to stir until most of the wine has absorbed. Now you will alternate stirring and adding ladles of hot infused milk.
Continue until all the milk is in (leaving the vanilla bean and cinnamon stick in the milk pot) and the consistency is loose and porridge-like.
Add the remaining butter and a little salt to adjust the seasoning.
Spoon into bowls and top with preserved jarred figs and some of their syrup.