Pacific Northwest Pea Vine Mushroom Fava Risotto

1/4 lb. diced pancetta
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
6 ounces mushrooms (morel if available)
4 cups chicken broth
1/2 lb. fava beans, shelled
Salt and pepper to taste
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1 Tbsp. fresh marjoram, chopped
1 cup coarsely chopped fresh pea vines
1/2 cup shredded Parmigiano Reggiano cheese

Put a large heavy skillet over medium heat; once pan is hot, cook pancetta until crisp. With a slotted spoon, transfer pancetta to a paper towel covered plate, and leave rendered fat in skillet.

Add 1 Tbsp. butter and 1 Tbsp. olive oil to the fat in the skillet and heat until butter is melted. Add the mushrooms and cook for 4 or 5 minutes or until they are tender.

Meanwhile, in a large pot bring broth to a boil, then reduce heat to low. Add the fava beans to the pot and cook in gently boiling broth for about 2 minutes; remove from heat, add salt and pepper to taste and set aside. Do not drain.

In another large pot over medium-low heat, add the rest of the butter and oil, heat until butter melts, then add the onion. Cook onion until softened, about 2 or 3 minutes. Stir in the rice and let cook for 3 minutes, stirring constantly.  

Add the wine to the rice, stirring until mostly absorbed.

Using a large ladle, add broth from the fava bean pot to the rice pot, stirring and cooking until mostly absorbed, then add another ladle full of broth, stirring, and continue until rice is softened slightly and creamy.

This should take about 12 to 15 minutes.

When the rice is cooked to a creamy yet al dente texture, add one more ladle of broth, then add in the mushrooms, pea vines, pancetta, and marjoram, stirring to combine. Use a slotted spoon to remove the fava beans from the pot and add to the mixture, stirring again.  Add the cheese, stir, then taste and add more salt, pepper, or broth if needed.

Serve warm.