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!
250g fresh, unshelled broad beans
1L chicken stock
50g butter, divided
1 small onion, finely chopped
200g Arborio rice
60ml white wine
4 tablespoons grated Reggiano Parmesan cheese
salt to taste
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Method Prep:30min › Cook:30min › Ready in:1hr
Bring a large pot of salted water to the boil. Meanwhile, shell the broad beans and discard the pods. Boil the beans for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the beans and squeeze them out of their skins. Separate 3/4 of the beans and puree in a food processor.
In a separate large saucepan bring the stock to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1/2 of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
To the cooked rice add the pureed beans, the remaining butter, the rest of the whole beans and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.