Hopefully by now you’ve all seen the new issue of Dishing, which hit the streets last week. We had so many good stories, recipes and photos in our 6th issue. So many, in fact, that we had to leave out this little gem of an Ask for It. The folks at Trio were gracious enough to share it with ouf readers for the magazine. We had every intention of including the recipe in the magazine until chef Will Bradof pretty much laughed in our faces back in February when we asked him to make the dish to photograph. Apparently fava beans are really hard to get that time of year. But not now! Smith’s has them in stock, and Albertson’s is supposed to be getting them this week. So if you need some spring dinner inspiration, look no further.
We enjoyed a wonderful family dinner at Trio An American Bistro to celebrate my son’s high school graduation. All of the food was fabulous, but the fava bean risotto was a favorite at our table! I would love the recipe. Thanks so much, Debbie Sanford, Jackson, Wyoming.
- For the risotto
- 1 pound carnaroli rice
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 leek, dice
- ½ gallon (plus additional) chicken stock
- 1 cup fava bean puree (recipe follows)
- 2 cup blanched fava beans
- 1 cup Parmigianino Reggiano cheese (finely grated)
- 1 bottle dry white wine
- Salt and pepper (to taste)
- Butter (to finish)
- Parsley and thyme (to taste)
- Lemon juice (to taste)
- For the fava bean puree
- 2 cups blanched fava beans
- ½ cup mint
- ¼ cup Italian parsley
- 2 tablespoons lemon juice
- ½ cup water
- In a medium sized rondeau, sauté onions and leeks with olive oil salt and pepper over high heat.
- When onions and leeks are translucent, add rice.
- Continue to stir the rice to coat with oil and toast the rice kernels.
- Deglaze the pan with white wine and reduce until pan is almost dry.
- Then, in thirds, add the chicken stock, stirring occasionally (use more if needed as rice brands vary) until rice is cooked al dente (about 30 minutes.)
- Stir in fava bean puree, fava beans, cheese and finish to taste with butter, parsley, thyme salt and pepper. The texture should be like molten lava and take about 3 to 4 seconds to settle once spooned into a bowl or plate. Serve immediately.
- For the fava puree
- Combine all ingredients in blender or food processor and puree until smooth. Keep refrigerated to keep color.