Sunday, September 3, 2006

Fava Bean Risotto

OK, we've been through the risotto stuff on this blog before so let's keep this short and simple.

Everyone should know the trick of a making a good risotto. Broth, on a low simmer in a different vessel. Keep adding to rice at periodic intervals, and stir.


2 lbs fresh fava beans (peeled, cooked, and 3/4-th of them pureed, keep the rest.)
6 shallots (finely diced)
4 cloves garlic (finely diced)

4 cups arborio, or vialone nano
5-6 cups vegetable broth (homemade, but use commercial, you wimps!)

salt (depending on broth)
pepper (a tad)

freshly grated Parmigiano-Reggiano
freshly grated black pepper


Fry the shallots, and garlic soffrito. Add the rice, and fry for at least a minute or two, till each grain is covered in oil. Add the broth a ladleful at a time, and keep stirring. Add the fava bean puree towards the beginning, and the whole fava beans towards the end.

Serve while hot, with freshly grated Parm, and black pepper to taste.

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