Cacio e pepe Risotto with broad beans

Name: Cacio e pepe Risotto with broad beans
Yield: 4 Servings
Ingredients: : 380 g; : 120 g clean; : generous; : 1 table spoon; : generous; : 1l; : for season

Features:

Cuisine:

Italian

Broad beans, cacio e pepe is always a winning combination!

Serves 4
Medium

Ingredients

380 g
120 g clean
generous
1 table spoon
generous
1l
for season

Directions

While I peel broad beans for my risotto I smile because I think back…even if I was a child and many years have gone by, the memory of my father and my grandfather “covered” of broad beans husk is still alive !

I smell ( or rather it stink for me)of fresh pecorino, bought fresh in the morning at the market and scent of broad beans just picked from the countryside…but above all I remember their happy and satisfied faces from simple but delicious lunch… how much they loved broad beans and pecorino cheese with “pizza scrocchiarella”!

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Steps

Done

Shell the broad beans and brown them for a few minutes in a a pan with a drizzle of extra virgin olive oil.
Tast pepper in a casserole, then add and melt the butter.
In the pepper flavoured butter, toast rice.
When rice is toasted cover it with broth. After a few minutes add plenty of pecorino. Mix well with a wood spoon and continue to add a bit of broth and a bit of pecorino until the rice is cooked.
Then add the broad beans cut into very small pieces and another whole. Mix well.

Serve hot with a sprinkling of pepper and pecorino.... and of course!a glass of cold white wine!