Risotto with Fresh Figs, Pancetta, and Shaved Parmigiano

Risotto is one of my all-time favorite things to make.  I love the versatility of the dish: once you’ve mastered the basic risotto, you can add whatever ingredients you’d like, based on what is in season or on what you aim to achieve with the final dish.   There are few things as comforting as a big plate of pumpkin risotto on a crisp fall night, but a spring risotto made with fresh peas and fava beans is equally delicious.

Here, I’m taking advantage of fresh figs, which come into season for a short period in the spring and again in the late summer and early fall.  Not only are figs an aesthetically striking fruit, their mild sweetness works well in a mostly savory dish like this risotto, balancing the salty pancetta and nutty parmigiano, and pairing well with the sweet and slightly tangy balsamic reduction.