Spring Risotto

First, prepare a good vegetable broth: in a tall pot, add water, an onion, a carrot, and a celery stalk. Bring to a boil, then let it simmer gently to obtain a light yet flavorful broth that will accompany the rice during cooking.

Meanwhile, prepare the main ingredients. Roughly chop the walnuts, cut the bruscandoli into small pieces, and dice the dried figs. Cut the guanciale into small cubes and finely slice the onion into thin strips (julienne).

In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic. When the garlic starts to turn golden, add the onion and guanciale and sauté over medium heat until the guanciale is crispy and the onion soft and glossy.
At this point, add the walnuts and dried figs, then also the bruscandoli. Season with a pinch of turmeric and sweet paprika, mix well, and let everything cook for a few minutes to blend the flavors. Once the aromas are well combined, remove from the heat and set aside.

In another saucepan, pour a drizzle of olive oil and toast the rice for a couple of minutes, stirring constantly. When the grains turn translucent, start adding the hot broth, one ladle at a time, stirring and allowing it to be absorbed before adding more.

Halfway through cooking, add the mixture of guanciale, bruscandoli, figs, and walnuts, then stir in the peas. Continue cooking, adding more broth as needed, until the risotto is creamy and the grains are still slightly firm to the bite. Adjust the salt if needed.

Finally, remove from the heat and stir in some grated cheese to make it creamy.

Let it rest for one minute, then serve the risotto hot, topping with a few chopped walnuts, a drizzle of raw olive oil, and a small sprig of fresh bruscandolo for decoration.

Chef’s Tip
This risotto pairs beautifully with a structured white wine, such as a Soave Classico or a Friulano, which enhances its vegetal and sweet notes without overpowering them. Enjoy!