Risotto with Fava Beans and Saffron

By Grammie926

Risotto is a fine spring dish. Serve as a main course for 4 or an appetizer serving 6 to 8. Carnaroli rice is the best for risotto as its grains are firm and they have some bite in the centre. However, the more familiar arborio rice will work well. The saffron paints the rice a warm orange colour. Replace fava beans with peas if desired.

Tip
To prepare fava beans, remove the outer pod. The beans inside will have a tough skin on them. Bring a pot of water to boil and throw in the beans. Bring to boil, drain immediately and rinse with cold water. The tough outer skin of the bean will slip off and inside is the bright green bean.

Ingredients

• 5 to 6 cups (1.25 to 1.5 L) chicken stock
• 1 tsp (5 mL) saffron
• 2 tbsp (25 mL) olive oil
• 2 tbsp (25 mL) butter
• ½ cup (125 mL) finely chopped onion
• 1 ½ cups (375 mL) Carnaroli rice
• ½ cup (125 mL) white wine
• 1 cup (250 mL) peeled, blanched fava beans (See Tip below)
• ½ cup (125 mL) Parmesan cheese
• Salt and freshly ground pepper
• 2 tbsp (25 mL) chopped parsley
• 2 tbsp (25 mL) chopped chives

Details

Servings 4

Preparation

Step 1

1. Bring chicken stock and saffron to simmer on stove.

2. Heat a large, heavy saucepan on medium heat. Add olive oil, 1 tbsp (15 mL) butter and onions and sauté for 1 minute. Add rice and sauté until grains are coated with oil, about 2 minutes. Add wine and cook until liquid is nearly absorbed.

3. Add 1 cup (250 mL) chicken stock, and cook at a gentle simmer, stirring, until the liquid is nearly absorbed. Continue adding stock in ½ cup (125 mL) quantities, stirring frequently, until rice is creamy with a slight bite in the centre, about 20 minutes.

4. Stir in fava beans. Stir in remaining 1 tbsp (15 mL) butter and Parmesan cheese. Season well with salt and pepper. Pile into soup plates, shaking slightly until rice evenly coats the bottom of plate. Sprinkle with parsley and chives and serve immediately. Risotto waits for no one.