Fig and Prosciutto Arancini

Melt butter in a large pot over medium heat. Once melted, add fennel, shallot, and garlic. Cook for five minutes until the shallot is soft but not caramelized. Season with salt and pepper. Add the rice and cook for five minutes, stirring constantly until dry and fragrant. Add the white wine, stirring often until the rice has absorbed most of the liquid. Season the rice again with salt and pepper. Add one cup of hot stock and stir often until the rice has absorbed most of the liquid.

Continue adding the stock one cup at a time, until the remainder of the stock has been added, making sure that you are constantly stirring the entire time. At this point, taste the rice for consistency and seasoning.

You might need to cook for a scant amount of time longer until the rice is cooked through and the rice might need a little more seasoning. At this time, add Parmesan and Mascarpone. Refrigerate until cool.

Put port wine in a small pot and season with a pinch of salt.

Bring the port to a simmer and allow both figs to hydrate and cool separately.

In a food processor pulse Mission Figs, prosciutto, and fresh mozzarella until combined.

With your hands, a spoon, or a small ice cream scoop, form balls of chilled rice to a 3cm diameter. Using your thumbs make an indentation in the center and fill with ½ teaspoon of the mixture Pinch around the edges to enclose and roll into a ball to reshape each ball.

Season the all-purpose flour with salt and pepper, lightly whisking. Roll each of the balls in the seasoned all-purpose flour until coated. Then roll balls in the beaten egg mixture, and finally in the breadcrumb mixture making sure to coat evenly. Gently tap off any excess. Place the balls in a covered container and freeze for one to two hours.

Fry at 160°C until golden brown cooking for two to three minutes. Pat fritters of any excess oil and season with salt. Serve on a bed of frisée or arugula with port-hydrated fig halves. Enjoy!