Risotto with fava beans and Pancetta Coppata Sgrassata Levoni

  • Preparation:
  • Difficulty: Media

  • 400 g of shelled fava beans
  • 200 g of Pancetta Coppata Sgrassata Levoni
  • vegetable broth (carrots, celery, onions)
  • 2 shallots – grated Grana Padano Dop
  • extra virgin olive oil of Garda Dop
  • 1/2 glass of wine Chiaretto del Garda
  • salt, pepper, butter

Prepare the vegetable broth and shell the fava beans. In a saucepan pour the oil, the minced onion, and let it cook for some minutes.
Add the fava beans and a ladle of broth.
Cover and cook for 10 minutes.
Take 1/3 of the fava beans, put them in a bowl and whisk until you obtain a purée.
Now add the rice to the remaining fava beans and let it toast for a couple of minutes, tossing it with a wooden spoon, then spread one half glass of Chiaretto.
Add some ladles of hot broth and season with salt.
Cook the rice, adding broth when needed.
Meanwhile, in a pan, melt a small piece of butter, mince the bacon and cook until it becomes crisp.
When cooking is finished, add the fava beans purée and the bacon, leaving aside a little bit for the decoration.
Before placing it on the platter, add some butter and a handful of grated Grana Padano.

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