A Risotto of Young Beans and Blue Cheese

Name: A Risotto of Young Beans and Blue Cheese
Yield: enough for 4
Ingredients: shelled fava beans – 2 cups (300g); butter – 4 tablespoons (50g); a small onion; arborio rice – 1 2/3 cups (300g); a glass of white wine; hot stock – 6 1/2 cups (1.5 liters); soft blue cheese, such as Gorgonzola or Cashel – 7 ounces (200g)

December 14, 2011

Green stuff—asparagus, nettles, peas, spinach, and fava beans—adds life and vigor to the seemingly endless calm of a shallow plate of risotto. My first attempt found me convinced that I didn’t need to skin the beans. In theory it works, but the skins interfere with the harmony of stock, rice, and cheese and add an unwelcome chewiness. I am not sure you should ever need to chew a risotto.

Recipe notes

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