GIORGIO LOCATELLI RECIPES

Steps:

• Bring the stock to the boil, then turn down the heat to a bare simmer.
• Melt the butter in a heavy-based pan then cook the onion gently until softened but not coloured (about 5 minutes).
• Add the rice and stir it around to coat it in the butter and toast the grains. Make sure all the grains are warm and then add the wine. Let the wine evaporate completely until the onions and rice are dry, then add the saffron. Start to add the stock, a ladleful or two at a time, stirring and scraping the rice from the bottom of the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful.
• Carry on cooking for about 15-17 minutes, adding stock continuously (if you like, you can add 1 tbsp of tomato passata to bring up the colour). After about 12-14 minutes, slow down the addition of stock, so that the rice doesn’t become too wet and soupy, otherwise when you add the butter and parmesan at the end, it will become sloppy. The risotto is ready when the grains are soft, but still al dente (you might not need all of the stock). Turn down the heat and allow the risotto to rest for a minute.
• For the mantecatura (where the risotto is beaten with butter and parmesan to bind the rice and make it creamy), first vigorously beat in the butter with a wooden spoon then beat in the parmesan, making sure you shake the pan energetically at the same time as you beat. Season and serve with crusty bread.

Steps:

• For the bean purée, heat the olive oil in a pan over a low heat, add the onion and cook for 4-5 minutes without allowing it to colour. Add the broad beans and cook for a further 4-5 minutes.
• Slowly add some water, a ladleful at a time until the vegetables are just covered. Bring to the boil, then turn down the heat, cover and leave to cook slowly (adding more water if necessary) until the beans are soft – this will take about 20-25 minutes. Uncover and cook until the water has evaporated, and the mixture is quite thick.
• While hot, purée with a hand-held blender or put into a food processor, adding the diced butter (if the purée gets too dry, add some water – it should be the consistency of mushy peas). Transfer to a small saucepan, check the seasoning and cover the purée surface with cling film to stop a skin forming and to keep it warm. Set aside.
• To make the butter sauce, melt a knob of butter in a pan over a medium heat. Add the shallot and peppercorns and sweat for 2-3 minutes, then add the wine and reduce by three-quarters. Add the cream and reduce for another 2 minutes. Add the remaining butter, a knob at a time, whisking until smooth. Season to taste, then take off the heat and set aside.
• Bring a small saucepan of salted water to the boil and blanch the broad beans for 2-3 minutes. Drain and refresh under cold running water. Slip off and discard the outer skins of the beans.
• Bring a large saucepan of salted water to the boil, then add the pappardelle. Cook for 1-2 minutes, stirring constantly, until al dente. Drain and put in a large bowl.
• Toss the pasta with the broad beans and add the Pecorino, some freshly ground black pepper, 50g rocket and 3-4 ladlefuls of the butter sauce.
• While you are tossing the pasta, warm up the purée on the hob. Spread a little of the purée on each of your plates, and top with the pasta. Garnish with a little more fresh rocket and Pecorino shavings to serve.