Pazzo Fig Risotto

almost served in Menu Turistica, episode V

5 cups vegetable, chicken, or beef stock
1/2 cup white wine
4 tablespoons unsalted butter
2 tablespoons olive oil
1 onion
1-1/2 cup arborio rice
1-2 teaspoon(s) salt, depending upon the saltiness of the stock
1-1/2 cup chopped figs
juice and zest from one lemon
1/2 cup grated parmigiano reggiano plus more for the table
salt and pepper to taste

In a saucepan, heat the stock and wine to a simmer. In a heavy-bottomed skillet or dutch oven, melt 2 tablespoons of the butter in the olive oil over low to medium heat. Sweat the onions and salt until translucent, about ten minutes. Increase the heat to medium and add the rice, sauteeing until partially transluscent and beginning to stick to the bottom of the pan, about five minutes. Begin to add the stock, one ladle full at a time, stirring continuously until the liquid is nearly absorbed and the rice begins to stick to the bottom of the pan. After 3/4 of the stock has been incorporated, begin to test the rice for doneness between further additions of stock—rice should be firm but not crunchy. When the rice is nearly done, stir in the last ladle of stock, figs, and lemon juice. When the last of the liquid is nearly incorporated, add the remaining 2 tablespoons of butter, parmigiano reggiano, and salt and pepper to taste. Serve immediately, topped with zest and more parmigiano reggiano, with halved figs and lemon slices as garnish. Serves 2 as a main course, 4 as an appetizer.