In a saucepan brown the finely chopped onion in 2 tablespoons of oil. Add the rice and toast, add a ladle of stock and continue so until half cooked. In the meantime wash the figs well, remove the ends and cut into pieces. (if they are organic figs you can leave the skin, otherwise remove it). Add the figs to the rice and finish cooking while continuing to add the stock as it absorbs. As soon as the rice is cooked, remove from heat and stir with the taleggio cut into small pieces and butter. Serve hot with a sprinkling of black pepper.