Cook the Arborio rice in boiling slightly salted water until soft. Drain, stir in the zests, custard and walnuts. Pour into a serving dish and allow cooling and rice is set. Sprinkle with the caster sugar, and caramelize top with the aid of a blow torch or under a grill before serving. Peel the figs and put in a sauce pan with the rest of the ingredients, bring to the boil, set to simmer for 15 minutes. Allow to cool and set.
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