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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- shelled fava beans 2 cups (300g)
- butter 4 tablespoons (50g)
- a small onion
- arborio rice 1 2/3 cups (300g)
- a glass of white wine
- hot stock 6 1/2 cups (1.5 liters)
- soft blue cheese, such as Gorgonzola or Cashel 7 ounces (200g)
Method
- 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.
- 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.
