For the fig risotto, melt the granulated sugar in a deep saucepan without letting it color. Add the rice, cook until translucent and deglaze with Prosecco.
Reduce the heat and, stirring constantly, gradually add the milk, never allowing the rice to “float”. After 18-20 minutes, add the cubed butter and white chocolate to the al dente rice.
Cut the figs into small pieces and mix them in. Arrange the risotto and serve with the raspberry puree prepared in the meantime.
For the raspberry puree, combine the raspberries with the remaining ingredients and blend with a hand blender to a creamy consistency. Strain through a sieve and serve with the risotto.