Peel and finely chop the shallots, then cook it with extra virgin d'oliva in a saucepan, over a flame to medium heat. When the shallot is wilted, add the rice and let it roast for 5 minutes, stirring thoroughly. Pour in the white wine and then evaporating the vapors of alcohol, and then add half of the figs cut into quarters.
Add a ladleful of hot stock every time the rice dries and, just before the optimal cooking rice, pour the remaining figs adding salt.
As soon as the rice is perfectly cooked, turn off the heat, now you can add the thyme leaves.
The risotto with figs is ready, serve hot and pair with red wine.