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fava beans shallots unsalted butter vegetable oil Italian Arborio rice chicken broth salt freshly grated Parmesan cheese parsley
Viewed: 5 - Published at: 3 years agoIngredients
- 2 pounds fava beans, peeled
- 3 shallots, minced
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 2 cups raw Italian arborio rice
- 1/4 pound prosciutto, diced
- 1 to 1 1/2 quarts hot chicken broth
- Coarse salt and freshly ground pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped parsley
Method
- Lightly steam the fava beans until they are almost but not quite cooked.
- Set aside.
- Using a large heavy casserole or skillet, cook the shallots in butter and oil until they are translucent.
- Add the rice and saute until the grains are thoroughly coated.
- Add the beans and prosciutto and saute for a minute.
- Add a cupful of hot stock and cook, stirring continually until the rice has absorbed the liquid.
- Add salt and pepper to taste and another half cup of broth.
- Continue stirring, so that the rice does not stick to the bottom of the pan and add more broth, half a cup at a time until the rice is cooked.
- It is done when it is al dente.
- Stir in the cheese, correct seasoning, sprinkle with parsley and serve.
