Roast the rice with a little bit of salt in a hot pan. Add the pasteurized scallion and a knob of butter. Deglaze with the white wine and gradually wet with the water until the rice is cooked.
Cream the risotto with the Parmesan cheese, the sour butter and some pepper. Eventually adjust in salt. In the meantime, roast the sweetbread with some butter, the sage and the grué di cacao. Don’t forget to season.
Dice the dried figs and add the cider. Serve the risotto on a hot plate, decorated with the caramelized figs, the sweetbread and grué di cacao.