Risotto with figs, goat’s robiola and sausage crumble

Make or use a meat stock with beef short rib, carrot, celery, onion and juniper. Strain it and keep it hot over low heat while you make the risotto.

Remove the sausage casing and crumble the meat straight into a wide pan. Brown it over high heat, breaking it up with a spoon until you have a well-coloured crumble.

Pour the white wine over the sausage and let it evaporate completely over a lively heat. Then move the crumble to a bowl and set it aside.

Pour the rice into the pan you used for the sausage. Add a small pinch of salt and toast it over medium-high heat, stirring constantly.

Add a ladle of hot stock and let the rice absorb it. Keep cooking, adding more stock a little at a time when the previous ladle has almost been absorbed.

While the rice cooks, gently wash and dry the figs. Halve them and sear them quickly in a pan with 10 g of butter, starting cut side down.

When the rice is al dente, add one last small ladle of stock. The risotto should be soft and slightly looser than you want it at the end.

Turn off the heat. Add 15 g of cold butter and about 100 g of goat’s robiola. Stir vigorously or shake the pan to work in air and get a creamy risotto.

Cover the pan and let the risotto rest for 2 minutes. Stir again and, if needed, add a splash of hot stock to get back a soft, flowing texture.

Divide the risotto between the plates. Top with the seared figs, the sausage crumble, a light drizzle of wildflower honey and a few fresh thyme leaves.