Monday, May 17, 2010

Fava Bean-Sunchoke-Grains of Paradise Risotto

Fava Bean-Sunchoke-Grains of Paradise Risotto

If your fava beans are fresh in the pod, remove them from the pod and toss them in very warm water for a couple of minutes.  Drain and allow to cool before handling.  Also, a knife to pierce the side along the seam  comes in handy to help release the beans easier. 

While waiting for your fava beans to cool, use a peeler to remove the outer brown layer on the sunchokes.  Dice into 1/4 inch cubes.  Place the cubes into a bowl of water with some lemon juice to keep the sunchokes from discoloring.


Dice the onion and measure out the wine (or broth, if using)

Remove the fava beans from their shell, set aside.

Grind and measure the grains of paradise/black pepper, set aside.

Off to a side or back burner, put the chicken broth on to simmer in a medium sauce pan. 

On the front burner, put a second medium sauce pan over medium heat, and add some olive oil to the bottom.

When the oil is hot, add the chopped onion and sunchoke (drained, do not add the water they were resting in).

Saute the sunchokes and onion until the onion becomes clear but not browned.

Turn the heat down to simmer.

Toss in the risotto and fava beans and give everything a quick stir.

Add the wine (or broth) and stir. 

Allow to simmer for one minute, stirring constantly.

Add the grains of paradise (or fresh black pepper, if using) and give a quick stir.

Add 1/2 cup of broth to the risotto sauce pan.  Immediately stir.

Stir regularly until it is absorbed.

Add the remaining broth to the risotto in 1/4 cup increments, allowing each addition to be absorbed before adding the next. 

Continue adding broth until the risotto is tender to the bite. 

If you run out of broth before your risotto is soft, add additional broth or water until it is cooked to your desired tenderness.


Ingredients:

1/2 cup diced sunchoke (Jerusalem artichoke)
1/4 cup diced onion
1 cup shelled fresh fava beans
1/2 cup white wine or chicken broth
1 teaspoon ground grains of paradise (or fresh ground black pepper)
1 cup risotto
4 cups chicken broth

This dish would benefit from some fresh parsley or other mild herb, but tastes fine on its own, too.

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