1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.
Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.
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This dish turned out great, it was the 1st time I made risotto. The rice turned out nice and creamy and it's a great way to eat vegetables.
I used canned chicken stock instead of home made.
I substituted edamame beans instead of fava beans and used frozen pict sweet peas instead of fresh (this way I could blanch all 3 veggies in one pot to save time.)
I cut out the cheese and used 1 TBSP butter. I also cut out the safron and parsley.
I served with grilled pork chops (in a marinade of apricot jelly, maple syrup, OJ, terriaki and olive oil.)
I love risotto, but it can be very heavy. Because of the use of the spring/summer vegetables and white wine, this remains relatively light. It's a recipe we look forward to every year in the warmer months.
We really liked this risotto. It has a great mix of vegetables and the Parmigiano-Reggiano cheese was a great flavor.
Our complaint is that the recipe as written is pretty expensive with the fava bean, cheese and saffron. We did not use the saffron since it is quite costly, but we did use the fava beans. However we didn't think that the fava beans added anything special...and considering the price of a bag ($8), we likley will use another white bean in it's place next time. The cheese was worth the additional cost compared to just parmesan.
As for the asparagus, I did add it with the last round of chicken stock since I knew I wanted it to be slightly steamed.
We will make this again.
I thought this recipe was rather bland. There wasn't anything offensive about it, but there wasn't anything particularly exciting, either. The primary flavor was parmesan cheese. I even added some rubbed thyme and red pepper flakes at the end to spice things up a bit. Maybe there's something that could be done to bring this recipe up to snuff, but I didn't like it enough to justify jimmying with it. Won't be making again.
I really wanted to love this dish, but neither my husband nor I did. It was fairly bland and like a previous reviewer my asparagus was not cooked enough. I like a nice crunch, but this left it basically raw. There are much better risotto recipes out there...
Everyone raved about this dish. Only used the asparagus and green peas - no fava beans because I din't have any and no wine - all other ingredients included. Served it with Grilled Lamb and Harvard Beets. It was definitely worth the effort and I will make it again - and again!