Fava Bean and Cauliflower Risotto
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 6
This lovely risotto is finished with a cauliflower-and-fava puree, which makes it extra-creamy.
- 4 pounds fresh fava beans, shelled
- 5 tablespoons unsalted butter
- 1 small cauliflower, cut into small florets (3 cups)
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- 5 cups low-sodium chicken broth, warmed
- 1 tablespoon fresh lemon juice
- Freshly grated Parmigiano-Reggiano cheese
- Kosher salt
- Freshly ground pepper
- Extra-virgin olive oil, for drizzling
- Bring a saucepan of water to a boil. Add the fava beans and blanch for 30 seconds. Drain and let cool under running water. Slip off the tough outer skins and transfer the beans to a bowl; you should have about 2 cups.
- In the same saucepan, melt 2 tablespoons of the butter. Add half each of the fava beans and cauliflower and cook over moderately low heat, stirring, until the cauliflower is crisp-tender, 5 minutes. Add 1/2 cup of water, cover and simmer until the vegetables are tender, 5 minutes. Transfer to a food processor and puree until smooth, adding more water by the tablespoonful, if necessary.
- Wipe out the saucepan and melt 2 tablespoons of the butter in it. Add the shallot, garlic and bay leaf and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, until coated, 1 minute. Add the wine and cook, stirring, until it is absorbed. Add 1 cup of the warm broth and cook, stirring, until nearly absorbed; continue adding it 1 cup at a time, stirring until nearly absorbed between additions, until the rice is al dente, 20 minutes total. Halfway through cooking, stir in the remaining cauliflower.
- Stir the fava-cauliflower puree into the risotto with the lemon juice, 1/2 cup of grated cheese and the remaining fava beans and 1 tablespoon of butter. Season with salt and pepper. Transfer the risotto to bowls and drizzle with oil. Serve with more cheese.
This risotto is exceptional with white wine from the Loire Valley. Try a Cheverny Blanc or Chenin Blanc.