Sweet Risotto with Fig compote

The fig season is in full swing in my garden. Since last week I can grab a few every day.  Some are so ripe, they had to be eaten immediately. But I had 5 of them at the office today and did not want to eat more raw.
A compote was the way to prepare more.
I cooked my risotto with carneroli rice and used coconut flower sugar. That lets the rice get a rich caramel flavour and a darker colour.

Recipe for 3:
700 ml whole milk
175 g risotto rice
40 g butter
3 tbsp coconut flower sugar
Pinch of salt
1 tbsp vanilla sugar
1 egg
1/2 lemon

5 figs
1 tbsp butter
100 ml mirabelle syrup water
1/2 lemon

In a pot melt the butter and coat the rice by stirring it for 2 min
Add milk, sugar, salt and vanilla sugar and bring to a boil while constantly stirring.
Reduce the heat to low and let it cook for 20 min. Taste it and look if the rice grains are soft but not mushy.
Add egg yolk  and lemon juice.
Beat the egg white and fold it in.

In a small pot melt the butter and cook the figs for 2 min, add mirabelle juice and lemon and cook for 5 min.