Fava Bean & Mushroom Risotto
Big, broad but sweet fava beans make a brief appearance in the American South’s spring. According to American (and French) tradition, these special legumes must not only be removed from their pods but also removed from the individual casings surrounding each bean. It’s not really necessary with young beans, but the process does yield the most tender, exquisite part of the plant. In this dish, they add a special, springtime touch to a timeless entrée.