Fava Bean and Mint Risotto

The combination of early season favas and mint is a vibrant flavor that speaks of spring. Young favas and romano cheese are a classic pairing, so romano is used in the risotto instead of the usual parmesan. If you have some very thin asparagus spears, you could cut a few diagonally into half-inch lengths and blanch them until just barely done and add them with the favas. Be sure to add the mint just before serving or it will turn dark and lose some of its brightness.

INGREDIENTS:

2 cups fava beans (or whatever you have), shelled, blanched until almost done (cook for 1-2 minutes instead of 30 seconds for small one) and skinned (see Basic Fava Bean Prep recipe on website for more information)

1 small white or yellow onion, minced

1 small clove garlic, minced (if you have green or spring garlic, use 1 tablespoon minced)

2 cups Arborio, or other risotto type, rice

½ cup dry white wine

5-6 cups lightly flavored vegetable stock or water*

1 scant cup finely grated romano cheese, or to taste

¼ loose packed (or to taste) tender mint leaves, sliced into very fine chiffonade at the last moment

Olive oil as needed

2 tablespoons unsalted butter

Salt and pepper to taste

METHOD:

Heat the stock in a pan next to where you will make the risotto. The stock should be warm/hot when you make the risotto. Have a 1-cup or less ladle ready.

Heat a heavy bottomed 3-quart sauteuse or saucepan over medium-low heat. When hot, film the pan with oil. When oil is hot, add the butter and wait for it to foam. When foaming, add the onion and cook without browning until translucent and fragrant. Add the garlic, cook gently without allowing to color until tender and fragrant.

Add the rice and stir well to coat. Cook for a minute, stirring all the while until rice starts to turn translucent as well. Add the wine and stir a couple times. Cook until it has all been absorbed.

Add stock, a ladle at a time, cooking until each addition has been absorbed. This will take time, and don’t try to rush it or you will end up with overly firm, if not outright crunchy risotto. This process cooks the rice to the perfect slightly chewy yet creamy consistency that make risotto wonderful.

Taste the stock when there are just a couple ladles-full left. If the rice is chewy-tender, you are ready to finish the dish. If not quite there, use the last of the stock.

Scatter the cheese and favas over the surface of the risotto and gently stir in to evenly distribute. Taste for salt, then season with salt and pepper to taste.

Just before serving, scatter with the mint chiffonade and gently fold into the risotto.

Serve hot, passing more cheese for those who want it.

Chef’s Notes: * You do not want to use a really strongly flavored stock here as it could overwhelm the bright flavors of the favas and mint. You can use a light chicken broth, but I tend to favor vegetable broth here. If you wish to use asparagus, add it when you add the favas. You could also do this risotto with just asparagus. As this dish takes some attention, whatever else you are cooking at the same time should be something that does not require lots of attention at the same time, unless you thrive on pressure and having lots going at the same time.

Serves: 4

Source: Chef Andrew E Cohen