Risotto Alla Vignarola

Method

1. Prepare the guanciale: remove the skin and cut into small cubes. Brown in a pan until crispy and set aside.
2. Clean the artichokes: remove tough outer leaves, cut into wedges and place in lemon water. Use the tougher parts to flavor the rice cooking water.
3. Prepare vegetable broth with artichoke peels and pea pods. Bring to a boil and keep warm.
4. Heat a drizzle of oil and some guanciale fat in a pan. Sauté the thinly sliced spring onion.
5. Add the cut artichokes and a pinch of salt. Cook for a few minutes.
6. Add the Carnaroli rice and toast until translucent.
7. Deglaze with a glass of Prosecco and let the alcohol evaporate.
8. Add hot broth little by little, stirring often. After the first addition, add the peas.
9. Blanch the fava beans for 10 seconds, cool in cold water and peel.
10. Halfway through cooking, add the lettuce cut into thin strips.
11. When the rice is al dente and creamy, remove from heat.
12. Add the peeled fava beans, some guanciale fat, plenty of grated pecorino, and a drizzle of oil. Stir vigorously to cream.
13. Serve the risotto with crispy guanciale pieces on top and a grind of black pepper.