About the Dish

  • Fava Bean

    Fava Bean

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Parsley


  • Rosemary


  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot


  • Arborio Rice

    Arborio Rice

  • White Cooking Wine

    White Cooking Wine

  • Butter


  • Parmesan Cheese

    Parmesan Cheese


• Place a small saucepan over high heat. Fill half full with about /3 cups water, /and add /1/2 teaspoon kosher salt. / • In a bowl, combine about /2 cups water, 1 cup ice /and /1/2 teaspoon kosher salt. / • Set bowl near the stove.
MISE EN PLACE • Peel and mince shallot. • Pick and finely chop parsley leaves. Reserve stems. • Discard outer fava bean pods. • Reserve any tough mushroom stems. Thinly slice caps.
• When water boils, add /fava beans. /Cook until beans are soft, 2-3 minutes (they should taste sweet, not starchy). • With a slotted spoon, transfer beans to ice water. Stir, and let cool a few minutes. • Working 1 at a time over a bowl, use a small, sharp knife to tear a hole in the light green outer seed casing. Squeeze the dark green bean into the bowl (discard casings).
• Discard fava cooking water. • Return saucepan to high heat. Add /bouillon cube, mushroom stems, parsley stems, rosemary sprig /and /3 cups water. / • When broth boils, turn off heat. Keep warm on the stove. • Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushroom caps. Cook without stirring until brown on the first side, 4-5 minutes. • Stir mushrooms. Cook, stirring occasionally, until brown all over, 2-3 minutes. • Transfer to a bowl.
• Reduce heat to medium. Add /2 teaspoons cooking oil. /When oil is hot, add /shallot. /Cook, stirring, until shallot begins to become translucent, 2-3 minutes. • Stir in /rice. / • Remove pan from heat. Stir in /cooking wine, /and return to heat. Cook, stirring, until wine is nearly evaporated, about 1 minute.
• Remove herb stems from broth, or just avoid adding them to risotto. • To rice, add 1/4 cup broth. Cook, stirring continuously until liquid is almost fully absorbed. • Repeat until you’ve used all broth, and rice is tender but still firm (“al dente”). • If, after adding all broth, you’d like the rice more cooked, add a bit of warm water. Cook, stirring, until water is absorbed. • Fold in fava beans and mushrooms. • Remove from heat. • Stir in /butter, Parmesan /and /chopped parsley. /Taste and adjust seasoning as desired with /kosher salt. / (The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little /warm water. /If risotto is too cool or too thin, return pan briefly to medium heat, and stir. )
Divide risotto between 2 plates or bowls. Enjoy!