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To me, fava bean risotto is springtime bliss. So much time and effort go into shelling the fava beans themselves, that I believe preparing them in a recipe that maximizes and enhances their flavor is a must to make the effort, as the Italians would say, vale la pena.
And this risotto recipe does just that, puréeing the fava beans and then finishing with mint and guanciale. Plus, the crispy texture of the latter makes for a delightful juxtaposition on the palate. I hope you enjoy it as much as I do.
Fava Bean Risotto With Guanciale and Mint Recipe
Ingredients for 2
2¼ lb./ 1 kg. fava beans
6 oz./160 g. carnaroli rice
2 oz./60 g. guanciale or bacon
1 small onion, chopped
1 liter vegetable broth
½ cup white wine
2 oz. Pecorino Romano, grated
2 oz. Parmigiano Reggiano, grated
½ stick butter (keep it in the freezer until you're ready for it)
extra-virgin olive oil
1 bunch mint leaves, finely chopped
garlic
salt
For the crispy guanciale
Unless you're cooking for a vegetarian or pescatarian, cook guanciale in the same pan you're going to use for the risotto. Place the guanciale in the pan and let cook over low-medium heat until crispy. There's no need to add a fat like butter or oil as the guanciale will release its own juices as it cooks. It will take 15 - 20 minutes for it to become crispy. When finished, remove and let dry on paper towels to absorb any excess grease.
Don't wash the pan – just wipe it down with a paper towel. You'll use this pan for the risotto. The cooking juices that dried in the pan will release during the cooking and add flavor to the risotto.
For the fave bean purée
Shell the fava beans. Blanch the beans in salted boiling for water for 30 seconds. Run under cold water from the tap or submerge in ice water. Once cool, remove the casing.
Cook the fava beans with a drizzle of olive oil and a clove (or two) of chopped garlic over medium heat. Add enough water to cover the beans. Bring to a boil, cover, lower the heat and cook for five minutes. You can set some of the beans aside to use for garnishing later (about 8-10 per dish), then purée what's using an immersion blender.
For the risotto
Bring the vegetable broth to a boil, lower the heat and let sit.
In the meantime, begin by coating the bottom of the risotto pan with olive oil. Cook the onions with a pinch of salt over medium heat for around 2 minutes, until translucent, stirring constantly.
Next, add the rice and cook until toasted. This takes about another two minutes. To test the toastiness, touch the rice with the back of your hand. If it's hot, it's toasted.
When toasted, add the white wine and let cook until absorbed, stirring constantly. Next, add a ladleful of the vegetable broth and some salt. (I use my own homemade broth, which I don't put salt in, so every time I add the broth, I also add some salt.) Cook until the broth is absorbed, then add another ladleful (and salt), repeating the process for around 15 minutes or so.
When the rice is almost finished cooking, add the fava bean purée and mix. After the last ladelful of broth, stir then remove from the heat. Add the cold butter, cheese and mantecare, whipping it together until it's creamy.
Plate the risotto, garnishing with the crispy guanciale, mint leaves, and fava beans set aside earlier.
Note: I keep the butter in the freezer and take it out just before needed. The colder the better, as it gives a thermal shock to the hot risotto which results in a creamier texture.
