Spring in the snow : Broad Bean RisottoPosted: March 23, 2013
As my out of season addiction with the Broad Bean continues, I thought I’d try something a little more warming….seeing as Spring seems to be dressed up in Winter clothing for now.
I love risotto. I learned how to make it when I lived in Venice almost 20 years ago. It was actually my American flatmate who taught me and I’ve been in love with the wonderful Arborio grain ever since. You can make risotto with pretty much anything, that’s the beauty of it. Whenever we’re low on things in the fridge but want something delicious and comforting, risotto is the dish to turn to.
When you know the basic formula you don’t really need to use a recipe, but there are always little tips and secrets to pick up if you take the time to look around. This recipe for Broad Bean Risotto with Mint is nothing out of the ordinary but there is something in here which I certainly wouldn’t have thought of had I made it without a bit of research. Taken from The Eagle Cookbook and found on The Guardian website, this is a delicious, easy and very pretty risotto which was a pleasure to both make and eat. I used mint but also some parsley to garnish – it worked.
Risotto with broad beans and mint
You could use fresh, but not frozen, peas instead of broad beans and you could also substitute basil, marjoram or oregano for mint.
Serves 5–6 as a starter
About 3kg/ 6½lb fresh broad beans (400g/14oz podded and shucked weight – see above)
2 tablespoons extra virgin olive oil (optional)
About 2 litres / 3½ pints vegetable or chicken stock
150g/5oz unsalted butter
2 onions, finely chopped
2 garlic cloves, finely chopped
300g/11oz arborio rice
A glass of white wine
A bunch of mint, chopped
About 75g/3oz Parmesan cheese, freshly grated
Salt and freshly ground black pepper
The first thing I do for this recipe involves a food processor and is entirely optional. I put roughly half the broad beans in a food processor with the olive oil and pulse them roughly for about 20 seconds to make a loose paste. If the paste is too stiff, add a drop of water and pulse again very quickly. This adds a creamy base to the risotto and makes the colour a little more intense.
Put the stock in a pan and bring it to simmering point. Gently heat 100g/4oz of the butter in a separate pan, add the onions and garlic with a little salt and fry gently until tender. Do not let them brown. Turn the heat up high and pour in the rice. Stir it with a wooden spoon for about half a minute, coating it with the butter; do not let it stick to the pan. Add the wine and let it bubble fiercely for about a minute, stirring gently all the time. Quickly stir in the broad bean paste, if using, then reduce the heat and start to add the hot stock in stages as described on pages 92–93. When the rice is done, remove from the heat, add the rest of the butter and cover the pan until it has melted. Stir it in with the broad beans and mint, then add the Parmesan and some seasoning. Serve immediately