Risotto with Broad Beans and Pecorino

Method

1. Prepare the broth by bringing water with the fava bean pods and a pinch of salt to a boil.
2. Blanch the fava beans in salted boiling water for 2–3 minutes, then drain and cool. Remove the outer skin by making a small incision and squeezing.
3. Season the peeled fava beans with salt, herbs, and extra virgin olive oil; set aside as a salad.
4. In a pan, melt a knob of butter and sauté the finely chopped onion (Cipolla di Medicina) with a bay leaf until translucent.
5. Add the Vialone Nano rice and toast for 1 minute, then add a few drops of lemon juice.
6. Gradually add the hot broth, stirring often, and cook the risotto for about 15 minutes until al dente.
7. Meanwhile, dice the beetroot and boil in salted water until tender. Cut the pecorino into small cubes.
8. Remove the risotto from the heat. Add cold butter, grated Pecorino and Parmesan, and mix vigorously. Adjust with a little lemon zest and lemon juice.
9. Plate the risotto. Top with the fava bean salad, beetroot cubes, pecorino cubes, marjoram leaves, drizzle of olive oil, and freshly cracked pepper. Optionally, serve with a soft-boiled egg.