CREAMY RISOTTO WITH SOIGNON CREAM

Ingredients

• 50 grams of Arborio rice
• olive oil
• 1 clove of garlic
• 1/2 white onion
• 1 tbsp. Soignon goat's cream soup
• 20 grams of pine nuts
• 2 figs (see introduction)
• 1 tbsp. honey coffee
• fresh thyme
• salt and pepper

Instructions

1. Slice your clove of garlic and your onion.
2. Heat a saucepan with a little olive oil. When it is hot, add the ai and minced onion and sauté for a few minutes until they are transparent.
3. Then add the rice and fry for 1 to 2 minutes.
4. Cover the rice with water (or vegetable broth), salt and pepper. Cook for about 20 minutes (or as directed in the package), stirring regularly (add water if necessary).
5. Meanwhile, caramelize your figs. Heat a pan with a little olive oil. Cut your figs in 2, put them in the pan and add the honey and a little thyme. Cook a few minutes on each side until golden brown. Book.
6. Reuse the same pan and grill your pine nuts for a few minutes until golden brown.
7. When the risotto is cooked, add the Soignon goat cheese cream in the pan with the risotto and mix well over low heat (so that the risotto is hot).
8. Serve the risotto in bowls with figs, pepper, grilled pine nuts and thyme. Enjoy!