Fava&Guanciale&Pecorino RISOTTO

Epicurean Exploits - Food and Recipes
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Here comes a Risotto classic. Fair to say Guanciale is not easy to find. Maybe Pancetta works too?!

Quite tasty on a Friday night and re-watching the best TV serie of 2023 „The Diplomat“ by Netflix incl. sharp/witty dialogues.

Ingredients

250g Risotto rice (Carnaroli)
150g Guanciale, in stripes
150g frozen fava beans, blanched for 3-4min
1 - 1.2l vegetable/chicken broth
50g Pecorino Romano, grated
30-40g butter (or less)
good dash dry white wine
1 shallot, chopped

Preparation

  1. Cook the Guanciale stripes until crisp. Then set aside, but use the fat for cooking the shallot. Heat the vegetable or chicken broth.

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  1. Cook the chopped shallot in the Guanciale fat until translucent.

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  1. Add rice and roast for 2-3min

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  1. Add a heavy dash of dry white wine and cook until the wine is absorbed by the rice. Then add a laddle of hot vegetable broth regularly. Cook on low to medium heat.

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  1. After 10min add the fava beans. Continuing adding broth.

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  1. After 15-20min add crisp Guanciale, Pecorino and butter. Combine everything with a wooden spoon and add a lid. Turn off the heat and let it cook for 5min.

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  1. Serve with black pepper on top and optional extra crisp Guanciale stripes.

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nice. for those in the SMF zone, Corti Bros. often has guanciale in vacuum packs.

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Smoking Goose regularly has it. I think they are participating in BerserkerDay.

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Thanks for sharing!
I got inspired by your post and made a similar version but with pasta. :yum:
Guanciale + Fava beans is a great combination!

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I’m a firm believer that “everything’s better with bacon (or pancetta or guanciale)” - thanks for sharing your recipe!! Most importantly, what wine did you open with it?

Also, totally agree on “The Diplomat”, Keri Russell gets some great lines & pulls them off with finesse.

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touché

I opened a Xmas gift by a friendly winemaker, the Riesling „Crow Tower“ by the female winemaker Christine Huff from the Rheinhessen region. Great and subtle&sublime Riesling, but almost impossible to find in California I guess.

Instead I recommend you one of my favorite non-Riesling, a 2021 Pieropan „Calvarino“ Soave Classico. A complex and food-friendly Soave from the Veneto region and beautifully to drink with this Risotto. Fair to say it needs a decanter, as it is best after 4-5 years in the cellar. ENJOY

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cellar of the estate Pieropan