A Risotto of Young Beans and Blue Cheese
Green stuff—asparagus, nettles, peas, spinach, and fava beans—adds life and vigor to the seemingly endless calm of a shallow plate of risotto. My first attempt found me convinced that I didn’t need to skin the beans. In theory it works, but the skins interfere with the harmony of stock, rice, and cheese and add an unwelcome chewiness. I am not sure you should ever need to chew a risotto.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Cook the fava beans in deep, lightly salted boiling water for four or five minutes, then drain and set aside. Unless the beans are very small, you may want to pop them from their skins. The choice is yours. Melt the butter in a heavy-bottomed pan. Peel and finely chop the onion, then leave it to cook in the butter until it is soft but shows no sign of browning. Add the rice, stir briefly to coat in the butter, then pour in the wine.
Step 2
Little by little add the hot stock, stirring pretty much continuously, adding more only when each ladleful of stock has been absorbed by the rice. Check the rice for tenderness as you go; it should be ready about twenty minutes after adding it to the onion, and should still have a bit of bite. Stir in the cooked beans and the cheese in pieces, check the seasoning, and serve.
