This risotto came about when I had just a handful of homegrown fava beans left—not enough to serve on their own. Fava beans are perfect with blue cheese, especially a creamy Dolcelatte, and there’s no need for the usual addition, parmesan, as this dish is plenty cheesy enough.
Serves: 4 Preparation time: 10 minutes, plus making the stock and 10 minutes standing Cooking time: 25 minutes
2 cups shelled fresh or frozen fava beans
2 tablespoons butter
1 tablespoon olive oil
1 large leek, finely chopped
1¾ cups risotto rice
½ cup dry white wine or extra vegetable stock
5 cups hot Vegetable Stock (see page 14)
6 ounces Dolcelatte, chopped into bite-size chunks (or Gorgonzola)
1 tablespoon chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper
1. Cook the fava beans in a pan of boiling water about 3 minutes until just tender. Drain and refresh under cold running water, then remove the beans from their tough outer skins and set to one side. Discard the tough outer skins.
2. Meanwhile, heat the butter and oil in a large, heavy pan. When melted, add the leek and sauté gently 6 minutes until tender. Stir in the rice, and when coated in the buttery leeks, pour in the wine, if using. Let the wine bubble away until the alcohol evaporates and then start to add the stock, a ladleful at a time, stirring constantly. Only add the next ladleful when the previous one has been absorbed by the rice, and continue until the rice is creamy with just a slight bite. The rice should be slightly soupy, not dry, and takes about 25 minutes to cook in total.
3. When the rice is cooked, season with pepper and stir in the fava beans and Dolcelatte. Cover with a lid and let stand 10 minutes. Taste, and add a little salt, if needed, before serving sprinkled with parsley.
Leftover risotto rice can be used for Arancini Eggs (see page 68). Stir in 3 tablespoons grated vegetarian parmesan instead of the broad beans and Dolcelatte.