📝 About This Recipe
This vibrant risotto is a celebration of spring, capturing the essence of the Italian countryside in a bowl. The buttery, nutty profile of tender broad beans (fava beans) pairs harmoniously with the cooling brightness of fresh mint and the citrusy zest of lemon. It is a masterclass in texture, balancing the creamy, starch-rich Carnaroli rice with the slight pop of double-podded beans for a sophisticated vegetarian centerpiece.
🥗 Ingredients
The Risotto Base
- 320 grams Carnaroli or Arborio rice (do not wash the rice)
- 1.2 liters Vegetable stock (high quality, kept at a low simmer)
- 150 ml Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 pieces Shallots (very finely minced)
- 2 pieces Garlic cloves (minced into a paste)
- 2 tablespoons Extra virgin olive oil
- 50 grams Unsalted butter (chilled and cubed for the 'mantecatura')
The Broad Beans and Herbs
- 1 kg Broad beans (fava beans) (in pods, to yield about 300g shelled beans)
- 1/2 cup Fresh mint leaves (finely chiffonaded just before serving)
- 1 piece Lemon (zested and juiced)
- 60 grams Parmigiano-Reggiano (freshly and finely grated)
- to taste Sea salt
- to taste Black pepper (freshly cracked)
For Garnish
- 1 handful Pea shoots (optional for decoration)
- 1 drizzle Extra virgin olive oil (finishing oil)
👨🍳 Instructions
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1
Start by prepping the broad beans. Shell them from their pods, then blanch the beans in boiling water for 2 minutes. Drain and immediately plunge them into an ice bath to preserve the bright green color.
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2
Gently squeeze each blanched bean to pop it out of its tough outer grey skin. This 'double-podding' ensures the most tender texture and vibrant appearance.
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3
In a small saucepan, bring the vegetable stock to a simmer. Keep it on the lowest heat setting throughout the cooking process; adding cold stock to the rice will shock it and ruin the creaminess.
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4
In a wide, heavy-bottomed pan, heat the olive oil over medium-low heat. Add the minced shallots and a pinch of salt. Cook for 5-7 minutes until translucent and soft, but not browned.
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5
Add the garlic and cook for another 1 minute until fragrant. Increase the heat to medium and add the rice.
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6
Toast the rice for 2-3 minutes, stirring constantly. You want the edges of the grains to look translucent while the center remains white. You should hear a slight 'clicking' sound as the grains hit the pan.
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7
Pour in the white wine. It will hiss and steam; stir continuously until the liquid has been almost completely absorbed by the rice.
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8
Add your first ladle of hot stock. Stir frequently. The friction of the rice grains rubbing against each other is what releases the starch to create that signature creamy sauce.
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9
Continue adding stock one ladle at a time, only adding more once the previous ladle has been absorbed. This process should take about 18-20 minutes.
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10
When the rice is nearly 'al dente' (around the 15-minute mark), stir in the double-podded broad beans. They only need a few minutes to warm through.
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11
Test the rice; it should be tender but with a slight bite in the center. If it's ready, remove the pan from the heat entirely. This is crucial for the 'mantecatura' (enriching) stage.
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12
Stir in the chilled cubed butter, grated Parmigiano-Reggiano, lemon zest, 1 tablespoon of lemon juice, and the fresh mint. Stir vigorously to emulsify the fats into the remaining liquid.
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13
Cover the pan and let it rest for 2 minutes. This allows the flavors to meld and the texture to become perfectly 'all’onda' (wavy/fluid).
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14
Adjust seasoning with salt and pepper. If the risotto looks too thick, add one final splash of hot stock to loosen it.
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15
Spoon onto warm plates, garnish with pea shoots and a final drizzle of olive oil, and serve immediately.
💡 Chef's Tips
Always use hot stock; adding cold liquid stops the cooking process and prevents the starch from releasing properly. Don't skip double-podding the broad beans; the skins can be bitter and leathery, which detracts from the delicate risotto. Use a wide, shallow pan rather than a deep pot to ensure even heat distribution and better evaporation. Chilled butter is better for the final emulsification (mantecatura) as it creates a more stable, glossy sauce than room-temperature butter. If you can't find fresh broad beans, frozen ones work well—just blanch and peel them as you would fresh ones.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or a chilled Gavi di Gavi. Serve alongside a simple arugula salad with a light balsamic vinaigrette to cut through the richness. A few shavings of Pecorino Romano on top can add a sharper, saltier kick if desired. For a non-vegetarian twist, top with a few pieces of crispy Prosciutto di Parma or pancetta. Follow the meal with a light lemon sorbet to complement the citrus notes in the dish.