In a small sauce pot, heat chicken stock to a simmer.
Heat olive oil in a medium sauté pan over med-high heat. When oil is hot add onion. Sweat onions until translucent and softened.
Add risotto, sauté until browned untillightly toasted.
Deglaze pan by adding wine, then stir until wine is absorbed.
Add one cup of warm stock to rice andcontinue to stir until liquid is absorbed. Repeat the process one cup of stockat a time until rice is al dente and creamy.
Stir in shredded mozzarella and fig preserves. Season with salt and pepper to taste.
Line a baking sheet with parchment and spread out finished risotto onto pan in a thin layer and place in refrigerator to cool for 1-2 hours.
Dice whole mozzarella into small cubes, and cut figs into cubes the same size.
Remove the risotto from the refrigerator, using ascoop take about a tablespoon of risotto and flatten it in the palm of yourhand.
Place a mozzarella cube and fig cube in the center androll the sides inward to create a ball. Place balls back in the refrigerator for 15-20 minutes before breading.
Set up a standard breading station with seasoned flour, whisked eggs and Italian breadcrumbs. Begin by rolling a ball into the flour, then the egg, then the breadcrumbs until lightly coated.
Once balls are breaded, heat frying oil. Once the oil is hot, place 5-6 balls at atime into oil. Stir occasionally foreven browning. Remove from oil and drainon a paper towel.
Serve with Fresh Fig slices, basil leaves andbalsamic.
