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fava beans artichokes lemon chicken unsalted butter shallots Arborio rice white wine salt Parmesan cheese
Viewed: 42 - Published at: 8 years agoIngredients
- 1 1/2 pounds fava beans
- 4 artichokes
- Juice of 1 lemon
- 6 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 1 1/2 cups arborio rice
- 23 cup of dry white wine
- Coarse salt and freshly ground pepper
- 13 cup of grated Parmesan cheese
Method
- Remove the fava beans from the pods and peel the skins off the beans.
- Set them aside.
- Cut the top third from the artichokes.
- Cut the chokes into quarters and remove the choke with a sharp knife.
- Squeeze the juice of the lemon into a bowl of cold water and add the artichoke quarters as they are peeled.
- This will prevent them from turning brown.
- Bring the chicken or vegetable broth to simmer.
- Heat the butter in a large skillet and saute the shallots until they are soft.
- Slice the artichoke quarters and add them.
- Saute them lightly, then add the rice and saute, stirring, until it turns opaque.
- Add the wine and let it reduce.
- Add one cup of hot chicken stock and mix it in so the rice absorbs it.
- As the liquid is absorbed, add more.
- Season with salt and pepper to taste.
- After 10 minutes of cooking, add the fava beans.
- Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente.
- The liquid should be absorbed and the rice creamy.
- Stir in the cheese, cover for a minute or two, then serve, with extra cheese passed separately.
