Ingredients: |
Ingredients: 1⁄2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1⁄4 cup white wine
1⁄4 cup grated Reggiano Parmesan cheese
salt to taste
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Directions: |
Directions:Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas, and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt. |
Personal
Notes: |
Personal
Notes: So this is the recipe I used as the springing off board for my base risotto recipe. It is actually quite delicious as written, however, mostly it's impractical to a.) get fresh fava beans and b.) spend this much time preparing fresh fava beans. I fairly often substitute frozen lima beans as a halfway decent approximation for the same dish, obviously heating the lima beans up before adding them to the risotto base. I am usually too lazy to puree them, but you certainly can.
I'm also adding the base recipe sans fillings separately, so as to be less confusing.
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This recipe for Green Risotto with Fava Beans is from