4 Tbsp. butter
½ cup minced scallions
½ cup Arborio rice
4 cups chicken stock
¼ cup dried figs, quartered
1/3 cup pecans
** sea salt and freshly ground black pepper

Melt 3 Tbsp. butter in saucepan at medium heat. Add minced scallions. Cook approximately 2 minutes. Add rice. Stir to mix for 1 minute. Pour in chicken stock. Bring to boil. Cover. Cook at low heat for approximately 30 minutes. Stir frequently. Add remaining butter, figs and pecans. Continue to cook at low heat another 5 minutes uncovered. Season to taste.