Reduce the balsamic to a syrupy consistency (approx. 20 mins.), allow to cool.
Sauté the onion and garlic in the oil. Add the rice, stirring constantly for several minutes. Pour in the wine and reduce completely. Simmer the rice for approx. 40 mins., adding the stock gradually. The rice should still be al dente.
Fry the mushrooms in hot oil for approx. 2-3 mins., season, stir in the parsley.
Quarter the figs, thread them onto the rosemary twigs. Briefly fry the fig skewers in a hot frying pan, add the Grand Marnier and flambé immediately.
Serve the rice with the mushrooms and fig skewers, garnish with the balsamic reduction.