Risotto with fava bean, lemon, tonka bean
A fresh twist on a creamy italian risotto
Prepare you vegetable stock and keep it boiling al time, adding boiling stock to cook risotto is one of the key to success; you can use premade stock, but you can easily make your own with half onion (can be burned or grilled before), a carrot, a celery stalk, placed in cold water and slowly taken to simmer; stock should not be salted.
Prepare in advance all ingredients, grate the lemon peel and reserve, mince the shallot, take the fava beans out of pod. Once all your ingredients are ready, you can start to cook; you shouldn't find yourself in the middle of cooking risotto with things to do (like grating the lemon).
- 130 gr Baldo (or Carnaroli) rice
- 1 small shallot
- 100 gr fava beans
- 1 lemon peel, grated
- 500 ml vegetable stock
- 1 tonka bean
1. Melt the butter in a pan, add the minced shallot and let them sweat.
2. Add rice and toast it for some minutes season it with salt and half of the grated lemon peel.
3. Cook the rice adding boiling stock few spoons at time, when the stock is absorbed add more, and so on, keep strirring the rice during cooking, it would take from 14 to 18 minutes.
4. In the meantime cook the fava beans in boilng water with some oil and salt; drain and peel away the external part; you can put the fava beans in an ice bath once cooked to retain a great green color.
5. Once the rice is almost cooked, add the fava beans and adjust seasoning; continue cooking until done (rice should be creamy, soft but still "al dente" in the middle, rice grain should not stick to each other but bond with their own cream).
6. Remove the pan from the stove, ad a spoon of stock if too dry and using cold butter, cream the rice more (this part is called "mantecatura", it's like churning ice cream and give the rice more creaminess and body). Let it rest some minutes.
7. Serve the rice and grate half of the tonka bean on every plated risotto, finish with the lemon peel reserved at the beginning.
Makes 2 (big) portions