|2 servings||calories per servings 650||protein serving 33 g||carbs per serving 95 g||total fat per serving 22 g|
Sweet fava beans make a brief and very much anticipated appearance during the springtime. 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, which is certainly a labor of love and oh-so rewarding. The process yields the most tender, exquisite part of the plant, which adds a special, springtime touch to a timeless entrée.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||95 g|
|Dietary Fiber||19 g|
• 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!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...