Fava Bean and Pancetta Risotto

Ingredients

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Unsalted butter

3 tablespoons

Parmesan cheese

1 cup, grated, plus more for serving

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

White wine

1/2 cup

Chicken or vegetable broth

4 cups, warmed

Arborio rice

1 1/2 cups

Pancetta

4 ounces, diced

Fava beans

1 cup, shelled (about 2 cups in pods)

Instructions

1. Bring a pot of water to a boil. Add the fava beans and cook for 2 minutes. Drain and rinse with cold water. Peel off the outer skin of the beans and set aside.
2. In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.
3. In the same skillet, melt the butter in the pancetta fat. Add the finely chopped onion and minced garlic, cooking until softened and translucent, about 5 minutes.
4. Stir in the Arborio rice, coating it well with the butter and cooking for about 1 minute until the grains are slightly translucent.
5. Pour in the white wine and stir continuously, allowing it to absorb into the rice.
6. Gradually add the warmed broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes.
7. When the rice is almost al dente, stir in the fava beans and crispy pancetta. Continue adding broth and stirring until the rice is creamy and perfectly cooked, approximately 5 more minutes.
8. Remove from heat and fold in the grated Parmesan cheese. Season with salt and black pepper to taste.
9. Serve the risotto hot, garnished with fresh parsley and additional Parmesan cheese if desired.