- 1 smoked ham hock, about 2 pounds
- 8 cups water
- 1 large yellow onion, peeled and quartered
- 8 garlic cloves, 5 left whole, 3 minced
- 2 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 2 tablespoons heavy cream
- 1 tablespoon mascarpone
- 3 ounce Brie cheese, chopped
- Fine sea salt
- Ground black pepper
- Chopped parsley for garnish
- 1/2 cup red wine
- 1/2 cup balsamic vinegar
- 6 California Fresh Figs, stems removed and chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- Add the ham hock, water, onion, and whole garlic cloves to a large soup pot and bring to a boil over medium-high heat. Simmer on low until very tender, about 1 hour. Remove ham hock, reserve 3 cups of cooking liquid. Cool, shred, and reserve meat.
- While ham and stock cook and cool, make the sauce. Combine all ingredients in a medium saucepan. Heat over medium-high heat to a strong simmer. Stir often, mashing the figs as it cooks. Let cook for about 5 minutes, until thickened. Set aside.
- Heat the olive oil in a medium pot such as a Dutch oven, add shallots and the minced garlic. Cook over low heat until translucent, about 5 minutes. Stir in rice with wooden spoon and stir constantly while adding reserved broth ½ cup at a time until rice is tender. Add cream and continue stirring until absorbed.
- Turn off heat and fold in the mascarpone, Brie, and shredded ham hock. Add salt and pepper to taste. Transfer to a serving dish. Dollop with the fig sauce and garnish with parsley before serving.