For those who don’t have access to fresh fava beans, I feel you could substitute peas, and despite the fact that the flavor might be distinct, I think it would be delicious as well.
Serves 4 As A Initial Course
Adapted From Cucina Italiana (Italian Version) by Deborah Mele
2 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Pancetta
1 1/2 Cups Arborio Rice
1/2 Cup White Wine
6 Cups Vegetable or Chicken Broth
1 1/2 Cups Fresh, Shelled Fava Beans
1/2 Cup Fresh, Chopped Parsley, or Other Fresh Chopped Herb
Candied Lemon (See Recipe Below)
1/4 Cup Grated Pecorino Romano Cheese
2 Tablespoons Butter
Heat the four tablespoons of butter and oil in a heavy saucepan. Add the onions and cook until translucent. Add the pancetta and cook until no longer pink. Add the rice and stir until it is nicely coated using the butter and oil mixture. Start to add the wine, and stir continually over medium heat until it truly is absorbed. Start off to add 1/2 cup of hot broth, stirring as it really is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. About 10 minutes into the cooking time, add the fava beans and continue cooking for about 15-20 minutes a lot more, or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and also the pecorino cheese. Serve, scattering the candied lemon on top of each bowl of risotto.
1/2 Cup Sugar
1/2 Cup Water
Heat the sugar and water in a small pan and cook until the mixture starts to become syrupy and just begins to color. Eliminate the peel from the lemon and cut away as a lot as the white pith as you’ll be able to having a sharp knife. Cut the peel into thin strips and drop into the sugar syrup. Cook for about 3 minutes over medium low heat. Eliminate the peel from the syrup, letting it cool on a plate until required.