Broad bean risotto with pecorino and crispy guanciale

Ingredients

For 1 serving

• Carnaroli rice75 g
• Broad beans150 g
• Guanciale20 g
• Spring onions2
• Vegetable broth400 ml
• Extra virgin olive oil5 g
• Pecorino15 g
• Mint3 g
• White wine40 ml
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: April – June

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat; also put a small pan of water on to boil. Pod the broad beans. Wash the spring onions, trim the roots and tough green part and slice them thinly; cut the guanciale into strips.
2. When the water boils, drop in the broad beans for 1 minute, drain and refresh them in cold water; then slip off the skins by squeezing them between your fingers, so they stay tender and green.
3. Fry the guanciale in a dry small pan over medium heat for 4–5 minutes, until crisp and the fat has rendered; set aside on kitchen paper.
4. Heat the olive oil in a saucepan over medium heat and fry the spring onions for 3 minutes, until soft; add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the broad beans halfway through. It is ready when the rice is al dente and creamy.
6. Off the heat, stir in the grated pecorino and torn mint and serve with the crisp guanciale and a grind of black pepper. Pecorino and guanciale are salty: taste before adding anything else.