Risotto With Prosciutto And Fava Beans Recipes

FRESH FAVA BEAN AND SHRIMP RISOTTO

Steps:

• Prepare the fava beans, and set aside.
• Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
• Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.

GREEN RISOTTO WITH FAVA BEANS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
• In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1 1/2 tablespoons 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 favas, the remaining 1 1/2 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

RISOTTO WITH PROSCIUTTO AND FAVA BEANS

Steps:

• Lightly steam the fava beans until they are almost but not quite cooked. Set aside.
• Using a large heavy casserole or skillet, cook the shallots in butter and oil until they are translucent. Add the rice and saute until the grains are thoroughly coated. Add the beans and prosciutto and saute for a minute.
• Add a cupful of hot stock and cook, stirring continually until the rice has absorbed the liquid. Add salt and pepper to taste and another half cup of broth. Continue stirring, so that the rice does not stick to the bottom of the pan and add more broth, half a cup at a time until the rice is cooked. It is done when it is al dente.
• Stir in the cheese, correct seasoning, sprinkle with parsley and serve.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add rice and cook, stirring, 1 minute.
• Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
• Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
• If necessary, thin risotto with some of remaining broth.
• Serve immediately, with remaining 1/3 cup cheese.
• Serves 4 as an entree or 6-8 as a side dish.

RISOTTO WITH FAVA BEANS AND FAVA LEAF PESTO

Steps:

• Prepare the Pesto: In a blender or food processor, place the fava leaves along with the pistachios and garlic, pulse until finely chopped. Add the lemon juice and pulse; then with the machine running add the olive oil in a steady stream, stop and using a spatula, scrape the sides. Add the cheese and pulse until smooth and all the ingredients are incorporated. Taste and adjust for salt. Set - aside.
• Prepare the Risotto: Take out your pressure cooker or wide high sided risotto pan. Heat the oil over medium heat; add the onion and sauté until soft; about 3 minutes; add the rice and sauté, stirring, until the rice is just opaque in the center; about 3 -4 minutes. Add the wine or vermouth and allow it to evaporate. While this is cooking, using a blender, puree 1/2 cup of the shelled fava beans into the chicken broth. Once the wine is evaporated; add the now modified chicken broth and place the cover to the pressure cooker; bring to pressure, reduce heat to maintain pressure, and cook 7 minutes. Release the pressure using the quick-release method. If you are not using a pressure cooker, you will need to add the broth, one cup at a time, stirring until it is absorbed, add more broth, a cup at a time, stirring each addition until it's gone, repeat until the rice is tenderOnce the rice is cooked stir in the remaining fava beans. Cook for about 3 minutes or until tender; then stir in the cheese. Taste and adjust for salt and add a generous amount of black pepper. Serve the risotto with the pesto on the side.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.