Fava Bean and Guanciale Risotto

History & Background

The fava–pecorino–guanciale combination is classic of Lazio peasant cuisine, traditionally celebrated on May 1.

Ingredients for 4

• 320g Carnaroli rice
• 400g fresh shelled fava beans
• 150g cubed guanciale
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 50g cold butter
• 60g Pecorino Romano
• Roman mentuccia
• Extra virgin olive oil
• Salt, pepper

Method

1. Blanch favas 3 min, cool and peel (remove outer skin).
2. Render guanciale until crisp; reserve 1/3.
3. Sweat shallot in the fat.
4. Toast rice and deglaze with wine.
5. Add broth; halfway through fold in favas.
6. Manteca off heat with butter, pecorino and chopped mentuccia.
7. Garnish with reserved crisp guanciale.
8. Pepper and fresh mentuccia to finish.

Wine pairing

Cesanese del Piglio or Frascati Superiore.

Common mistakes

• Not peeling favas (outer skin bitter and tough).
• Overcooking guanciale (burns).
• Using pancetta (changes the flavour).