Cooked in vegetable stock, this Spring Onion Risotto is pretty light, but the cheese added in at the end adds just enough richness. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
8.5 ounces (240 grams) uncured spring onion (1 large onion)
3 cups vegetable stock
1 tablespoon unsalted butter
1 cups short-grain rice
1/2 cup white wine
1 ounce (30 grams) Parmigiano Reggiano, grated
olive oil, to serve
black pepper, to taste
Directions
Bring pot of well salted water to a boil. Shell the fava beans and then boil the beans for about 1 minute, drain and chill with cold water. Peel the skin off the beans and set them aside.
Finely mince about 1/2 of the onion and then dice the remaining onion into 1/4-inch squares.
Add the vegetable stock to a pot and bring to a boil before turning down the heat and keeping warm.
Melt the butter in a large pot and then fry the minced onions until fragrant, but not browned.
Add the rice and and continue to saute until the rice has absorbed all the oil.
Add the white wine and stir until all the liquid has evaporated.
Add the vegetable stock 1 ladle at a time to the rice, stirring constantly with a spatula until the liquid is mostly absorbed before adding another ladleful of stock. Repeat until the rice almost cooked (about 15-18 minutes at sea level).
Add the remaining spring onions and continue cooking adding a little stock at a time until the rice is your desired doneness (another 5 minutes). Finish the risotto by stirring in the peeled fava beans and grated cheese.
Plate the risotto and finish with a bit of olive oil and freshly cracked black pepper.
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