- 4
Ingredients
- 2 pounds fresh fava beans
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 1 1/2 cups of arborio rice
- 1 cup dry white wine
- 3 tomatoes, peeled, seeded and
- chopped
- 1 tablespoon fresh thyme leaves
- Coarse sea salt and freshly ground pepper to taste
- 4 to 5 cups hot chicken stock, preferably homemade
- 1/2 cup basil leaves, snipped
- 1/2 cup freshly grated Parmesan to taste, plus more to pass at table.
Preparation
Step 1
Peel fava beans and steam until they are tender (about 10 minutes). Slip off their top skins and set beans aside.
Melt two tablespoons butter in a large skillet. Soften shallots in butter, stirring frequently. Add rice and saute, stirring, for three to four minutes, until grains are well coated with butter, glistening and semitranslucent. Add wine, tomatoes and thyme. Season to taste with salt and pepper. Bring to simmer over moderate heat, stirring continually.
Add a half-cup of hot stock to the rice. Simmer continually until it is absorbed. Add remaining liquid, one-half cup at a time, until rice is al dente, firm to the bite but creamy. If necessary, add more stock or water. (Total cooking time should be 16 to 18 minutes.)
Stir in fava beans, basil leaves, remaining butter and cheese. Correct seasoning and serve, passing more cheese separately at the table.