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PrintRISOTTO WITH BROAD BEANS AND PANCETTA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a large pan and gently fry the onion and pancetta until the onion is very soft but not coloured.
- Add the rice and cook, stir for about 5 minutes or until the grains are crackling hot. Add wine and stir for 1 minute.
- Then add 3 ladlefuls of stock and stir thoroughly.
- Lower the heat, continue to stir and add 2 ladlefuls stock at a time, wait each time for the rice to absorb the liquid before adding more.
- After 10- 12 minutes, add the broad beans and continue to cook the rice as before.
- As soon as the rice is tender but firm to the bite, take it off the heat and stir in the Parmigiano Reggiano and the remaining butter.
- Stir, taste and adjust the seasoning as required. Cover and leave to rest for about 5 minutes.
- Stir again and transfer the risotto onto a serving dish. Serve at once, with extra cheese offered separately.
INGREDIENTS
- 1 onion, chopped finely
- 150 grams smoked pancetta, diced
- 3 tablespoons unsalted butter
- 350 grams Arborio rice
- 150 ml dry white wine
- 2 litres rich chicken stock, kept simmering
- 4 handfuls young broad (fava) beans (peeled if the skins are tough)
- 60 grams freshly grated Parmigiano Reggiano
- Sea salt and freshly milled black pepper
6 comments for “Risotto with Broad Beans and Pancetta”
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