Risotti con fave

Risotti just means more than one risotto, and here are a couple of variations with fava beans.

Risotto with Leek and Fava Beans

This simple, light risotto is great with grilled chicken. Like all my risotti, this one is easiest in the microwave, but you can make it on the stove if you just love to stir.

Saute a chopped leek in olive oil, then add the rice and saute for a few more minutes. Cook the risotto as usual with chicken or vegetable stock. When it's finished (still firmly al dente, but not tough, and slightly creamy but never soupy), stir in a cup or so of shucked, parboiled, and peeled fava beans. Serve with fresh grated parmigiano or pecorino romano.

Risotto with Arugula and Fava Beans

Start with the basic risotto, but be sure to include a couple of cloves of chopped garlic and some finely diced onion (about half of a medium onion). Saute these first in some olive oil, then add the rice and saute it for a few minutes as well (of course I prefer the micorwave for risotto...it’s not really any faster, but you don’t have to stand at a hot stove and stir constantly for 25 minutes...and you can’t tell the difference).

When the risotto is done, stir in a good handfull (okay, let’s call it 2 cups or so) of coarsely chopped fresh arugula and about a cup of parboiled and peeled fava beans. Sprinkle on some freshly grated parmagiano and serve immediately.