My first experience with risotto took place years ago, when I encountered a neighborhood hole-in-the-wall that specialized in his creamy, luscious grain. One delicious bite and I was sold; risotto, whether made with Arborio, Camaroli or other short-grain rice varieties, is what I consider the perfect marriage of two of my favorite things – carbs and butter. Wheeee!
When I received a batch of fava beans from my CSA, I wanted to re-create one risotto variety that I had tried so many years ago: fava bean and asparagus risotto. I found this recipe online, which was in turn adapted from Mario Batali’s risotto recipe. I’ve featured a recipe for wild mushroom risotto on this blog before, and I won’t lie – risotto is a hands-on endeavor, and you WILL be standing by the stove stirring, stirring, stirring. However, the results are well worth it, and apart from the constant stirring and monitoring, it is quite an easy but impressive dish!
You will need: