About this recipe: I can't stress enough how much better this is if it is stirred constantly. If one arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!
I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them. This risotto is creamy and has bright spring flavors. The fava beans are a lot of work to shell and then shell again once cooked. I tasted the cooked shell and it was tasty--I think you may be able to skip the step of shelling the cooked beans. However, the shelled favas are bright green and pretty, so it would be less attractive. This seems authentically Italian. In Italy, they cherish seasonal vegetables, and I am sure that fava bean season is worthy of celebration--this dish is a showcase for the delicate sweetness of the beans. - 24 Apr 2003 (Review from Allrecipes US | Canada)
This was by far the best risotto I have ever had. I was so creamy! I did end up having to use 6 cups of broth so you might want to keep a bit extra on hand. I just keep tasting until I had the consistency I liked. - 09 Feb 2004 (Review from Allrecipes US | Canada)
This is delicious! The preparation of the fava beans is a little bit of a pain, I think the next time I will use canned fava beans. Halfway through the stirring process, I thought to myself "I'll never make this again" but when I tasted it, IT IS DEFINITELY WORTH THE WORK, you'll never have a better rice dish! I used regular parmesan cheese and it came out great. - 31 Oct 2005 (Review from Allrecipes US | Canada)