Cut a fig into wedges, and leave these to marinate in honey, coffee and cinnamon before placing them in the oven at 90°C – 195°F for 30 minutes. Next, finely chop the remaining fig and 15 g of pistachios, then blend and sieve the mixture.

Toast half a shallot and the rice in a saucepan, adding the stock gradually, and cook for 20 minutes.
When the rice is ready, stir in the fontina cheese and add a little coffee powder.

To serve, add the fig wedges to the risotto, and finish off with a dusting of finely chopped pistachios and coffee.