Prep Time20 mins
Cook Time20 mins
I am going to call this the Maltese Risotto, simply because it is made with Maltese Fava Beans and our lovely Maltese Ricotta, combined with these ingredients, smoked pancetta, Parmesan and freshly chopped herbs to give it more oomph. Seriously delishhhhh!
Saute the garlic together with the beans in a small pan, stirring frequently, for about a minute. Take off the heat and set aside.
In a larger pot, saute the onions until translucent and then add the pancetta. Cook for about a minute. Add the rice to the pot and stir it in until the grains are covered with the oil. Do not let it brown. Pour in the wine and once it is absorbed, start adding ladlefuls of stock, stirring until the rice starts to look dry before adding another ladle. Keep repeating this until the rice is very al dente.
In the meantime, put the ricotta in a small bowl, add a little milk and beat it with a fork until it is creamy. Grate some nutmeg and add the chopped herbs. Throw in the grated Parmesan and mix it in. If it is too dry, add a little more milk. It has to be a bit soupy. Season and set aside.
When the rice is ready, ie firm to the bite, add the beans as well as the ricotta mix and the butter. Combine well, cover the pot and leave it to ‘manticare’ for a few minutes before serving. Garnish with a sprig of mint or parsley and extra Parmesan.