Raspberry sauce: raspberries, powdered sugar and liqueur is pureed and passed through a strainer. Risotto: Sugar melt in a saucepan without leaves darken. Add rice (risotto varieties are not mixed with talc and not wash) and stir until shiny. Repay with Prosecco. Reduce the heat and make the milk little by little, stirring. By taking, pour again. The rice should not swim in it. After 18-20 minutes, add the butter, cubes and the chopped figs. Chocolate cut into small pieces and add to risotto. Distributed into plates and drip with raspberry sauce. Serve hot.