Spring Risotto

Spring Risotto
Big Sur Bakery

Ingredients:
1 1/4 cup english peas, shelled
1 1/4 cup fava beans, shelled
1 cup fresh corn kernels
4 tablespoon unsalted butter
1 medium yellow onion, finely chopped
Freshly ground black pepper
1 1/2 cups Aborio or Carnaroli rice
1/4 cup dry white wine
3 1/2 cups chicken stock, warmed
2 whole scallions, trimmed and thinly sliced
2 ounces Parmesan, grated (about 1/4 cup)
2 cups rich beef broth*

*

Directions:

Fill a medium bowl with water and put about a dozen ice cubes in it and set it aside.

Bring a quart of water to a boil in a medium saucepan.  Add 1 tablespoon salt, and blanch the peas in the boiling water until they are bright green and tender, about 3 minutes.  Immediately strain out the peas (reserving the water for the other vegetables) using a colander to place them in the ice water to stop them from overcooking and retain their color).  Let them cool for 2 minutes.  Reserve the peas and repeat the same process with the fava beans (3 minutes in the boiling water), and corn 5 to 7 minutes in the boiling water).

Melt 3 tablespoons of the butter in a medium saucepan over medium-low heat and add the onions. Season them lightly with salt and pepper and sweat until the onions are translucent, about 5 minutes.  Add the rice and stir to coat with the butter..  Cook for 2 to 3 minutes to sear the grain-this step will ensure the risotto will have a bite to it.  Deglaze the pan with the wine, and simmer it until it has evaporated.  Then add 3 cups of the warm chicken stock, and cook stirring continuously, until the rice is tender, about 15 minutes.  If necessary, continue cooking, adding the remaining 1/2 cup stock if the risotto starts to dry out. The risotto is ready when it is al dente, with a thick creamy consistency.

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Stir in the blanched peas, fava beans, and corn kernels, along with the scallions, Parmesan and remaining 1 tablespoon butter.  Check the seasoning and add more salt and pepper if necessary.  Place the risotto in individual bowls and ladle the beef broth around it, and serve.

*

Rich Beef Broth:

1 quart beef broth

1/2 onion

1/2 carrot

1/2 celery stalk

1/2 red bell pepper

1/2 garlic clove

1 bay leaf

1 flat leaf parsley stem

Kosher salt and black pepper

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Directions:

Combine all of the ingredients except the salt and pepper in a medium sauce pan and bring to a boil.  Reduce the heat and let it simmer for 40 minutes.  

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Strain, put the liquid back into the saucepan, and reduce by half.  Season with salt and pepper.

Serves 4