In a saucepan combine about
Water (2 cups)
Kosher Salt (1/2 tsp)
, and place over high heat. In a mixing bowl combine
Ice (1 cup)
Water (3 cups)
. Set the bowl near the stove.
While you wait for the water to come to a boil prepare your mise en place: Peel and mince
Shallots (to taste)
Fresh Parsley (to taste)
leaves - save the stems for your broth, and finely chop leaves.
Fava Beans (to taste)
out of their pods; discard pods. Remove any tough
Button Mushrooms (to taste)
stems and reserve; thinly slice caps and tender stems.
Add fava beans to the boiling water and cook until they are soft, 23 minutes - the bean should taste sweet, not starchy. Remove beans with a slotted spoon and drop immediately in the ice water to stop the cooking; stir and let rest a few minutes.
Remove each bean from the water one at a time, use a small knife to tear a hole in the light green outer seed casing, and squeeze out the dark green bean into a small bowl.
Discard fava cooking water. Add Fresh
Water (3 cups)
to the saucepan and place over high heat. Stir in
Vegetable Bouillon Cubes (to taste)
, parsley stems,
Fresh Rosemary (to taste)
sprig, and reserved mushroom stems.
When the liquid starts to boil turn off the heat, but keep hot on the stove. Place a sauté pan over mediumhigh heat. Add
Cooking Oil (1 tsp)
and swirl to coat the pan.
Add mushroom caps in a single layer. Cook without stirring until the mushrooms begin to brown on the first side. Turn or stir the mushrooms, and cook until they are brown all over. Transfer to a paper towel.
Reduce heat to medium, and add
Cooking Oil (1/2 Tbsp)
. When oil is hot add shallot. Cook while stirring until shallot begins to become translucent, 23 minutes.
Arborio Rice (to taste)
, and stir to combine. Remove pan from heat, add
White Wine (to taste)
, and return to heat. Cook while stirring for 1 minute.
Vegetable Broth (1/4 cup)
and cook while stirring vigorously until liquid is almost fully absorbed. Repeat until you’ve used all the broth and the rice is tender but still firm - “al dente”.
Stir in peeled fava beans and sauteed mushrooms. Remove from heat, and vigorously stir in
Butter (to taste)
Parmesan Cheese (to taste)
, and chopped parsley. Taste, and adjust seasoning as desired with kosher salt.
Divide risotto between 2 plates or bowls. Enjoy!