Fig & Prosciutto Risotto

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2 cups chicken broth

3 cups water

3 tablespoons butter

2 tablespoons olive oil

2 tablespoons minced shallots

1 1/2 cups Arborio rice

1/2 teaspoon freshly ground black pepper

1/4 cup finely grated Parmesan cheese

3 ripe figs, stem end trimmed, diced

2 ounces prosciutto, minced

1/2 teaspoon sea salt or kosher salt (optional)

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