Spring Onion Risotto
Cooked in vegetable stock, this Spring Onion Risotto is pretty light, but the cheese added in at the end adds just enough richness. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
- 10.6 ounces (300 grams) whole fava beans
- 8.5 ounces (240 grams) uncured spring onion (1 large onion)
- 3 cups vegetable stock
- 1 tablespoon unsalted butter
- 1 cups short-grain rice
- 1/2 cup white wine
- 1 ounce (30 grams) Parmigiano Reggiano, grated
- olive oil, to serve
- black pepper, to taste
- Bring pot of well salted water to a boil. Shell the fava beans and then boil the beans for about 1 minute, drain and chill with cold water. Peel the skin off the beans and set them aside.
- Finely mince about 1/2 of the onion and then dice the remaining onion into 1/4-inch squares.
- Add the vegetable stock to a pot and bring to a boil before turning down the heat and keeping warm.
- Melt the butter in a large pot and then fry the minced onions until fragrant, but not browned.
- Add the rice and and continue to saute until the rice has absorbed all the oil.
- Add the white wine and stir until all the liquid has evaporated.
- Add the vegetable stock 1 ladle at a time to the rice, stirring constantly with a spatula until the liquid is mostly absorbed before adding another ladleful of stock. Repeat until the rice almost cooked (about 15-18 minutes at sea level).
- Add the remaining spring onions and continue cooking adding a little stock at a time until the rice is your desired doneness (another 5 minutes). Finish the risotto by stirring in the peeled fava beans and grated cheese.
- Plate the risotto and finish with a bit of olive oil and freshly cracked black pepper.