Risotto with fresh pecorino beans and mint. A perfect risotto for spring, easier and a lot, very good. Among other things it is lightweight, vegetarian and fresh. The combination is quite traditional: fresh beans, black pepper and pecorino, though the Mint makes it spicy and a little’ particular. I love fresh fava beans, with their slightly bitter taste and hints of chlorophyll: if you like, have a look at all my RECIPES WITH BEANS. You will find amazing soups like the Sicilian one BEANS BEANS AND LETTUCE, side dishes like the VIGNAROLA ROMANA and first courses as fast as the SPAGHETTI WITH BEANS, BACON AND CHEESE.
I say at once that the only thing a little’ boring preparation of risotto with fresh broad beans, pecorino and mint is cleaning the beans. Because you don't just have to take them out of the pod, You must also remove the second skin. For two reasons: the first is that the skins you need, Why do you have to boil to get the stock with which to prepare the risotto. The second is that they are much better and hold without the second skin. If you have children let them clean their: have fun and you'll save a little’ of work. Then you just have a normal risotto and eat it. If you're like me, that does not renounce the risotto either in spring or summer, This will please you, I'm sure. Take a look at all my RECIPES FOR RICE and I wish you good day!
1 kg of beans (to clean)
1 fresh onion
Extra virgin olive oil as required
30 grams of cold butter
Salt and pepper
100 grams of grated pecorino cheese Dop
fresh mint as required
300 grams of rice Carnaroli
60 ml of prosecco Docg
Clean the beans removing from the pods (be warned that, well washed, they can tear apart, Brown in oil and onion, Cook with a little broth, blend and sieve to make a delicious cream with zero waste in the kitchen), then delete the cuticle lining the broad beans, put them aside.
Once you have completed this long and boring work, wash the cuticles of the beans and place in a saucepan with water, and then 30 minutes for Simmons, so that the water will soak the scent and flavor of the beans.
At this point, You can proceed as for a normal risotto: Finely chop the onion and Brown in a pan with a drizzle of extra virgin olive oil until wilting, gradually adding a little stock of beans not to Brown too. Add the rice, stir and toast it for a minute, then pour in the prosecco Docg. When the alcohol has evaporated, start cooking the risotto by combining broad bean broth slowly. Joints almost cooked unite the beans (are small and tender and cook in a few minutes), then salt, pepper and put out the fire. Stir in the cold butter and grated pecorino, by joining some more broth if necessary so that the risotto is creamy. Complete with fresh mint, finely chopped.
Serve the risotto immediately, garnish the plate with a mint leaf and a little freshly ground black pepper. Bon appétit!