- 180g Arborio rice
- 500g broad beans
- 100g Grated Pecorino Romano cheese
- 100g Guanciale
- 1 shallot
- Half leek
- 2 celery stalks
- 150ml double cream
- salt and balck pepper to taste
The first step is to prepare the stock with the leek, celery and half shallot. Bring to the boil and boil for 30 minutes.
Chop and fry slightly the rest of the shallot in extra virgin olive oil then add a cup of stock, broad beans and black pepper and cook for about 10 mins. Then mix in the blender until you have a smooth, runny cream.
Put the grated pecorino cheese and double cream in a bowl. Sit over a pan of barely simmering water (a bain marie) and allow the pecorino to melt, stirring occasionally.
Cut the guanciale into thin pieces and fry in a previously heated pan until crisp.
Remove the guanciale and add the rice in the pan. Toast it and then add a cup of hot stock. Let it cook adding the stock gradually until AL DENTE.
Once the rice is cooked, add the broad beans cream, mix well and remove from the heat. Add the pecorino cream and guanciale and leave it covered for 2 minutes before serving.
Recipe from @cosibuonoanchealondra