Soak the dried chickpeas for 12 hours, then boil them for 90 minutes.
In a pan, sauté 1/4 of an onion, then add the saffron and the chickpeas. After stirring a few times, add some rosemary, then pour in plenty of broth and cook for 30 minutes. Afterwards, blend everything to obtain a cream.
In a saucepan, sauté 1/4 of an onion together with the guanciale cut into strips for a few minutes. Then toast the rice, cooking it over low heat with hot broth added little by little.
After about 16 minutes, add a knob of butter and the blended chickpea cream. Stir in off the heat.
Wine
Italia
| Energy (kcal) | 371.54 |
| Carbohydrates (g) | 49.97 |
| of which sugars (g) | 3.72 |
| Fat (g) | 14.83 |
| of which saturates (g) | 1.5 |
| Protein (g) | 8.89 |
| Fibre (g) | 5.3 |
| Salt (g) | 0.02 |
