Fava Bean And Bacon Risotto Food

FRESH FAVA BEAN AND SHRIMP RISOTTO

Steps:

• Prepare the fava beans, and set aside.
• Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
• Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.

GREEN RISOTTO WITH FAVA BEANS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
• In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1 1/2 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
• To the cooked rice add the pureed favas, the remaining 1 1/2 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

GABRIEL'S SAUTEED FAVA BEANS

Steps:

• First, shell the beans from the fava pods (I found it's sometimes easier - especially if you're new to fava beans - to open the pods when you run the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).
• In a large saucepan, bring water to a boil, then add salt - the amount depends on how much water you have, but it should be very salty, like seawater.
• In a bowl, combine ice and tap water to make ice water; set aside.
• Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
• Let the beans cool, then peel the outer skin from each of them.
• Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
• Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
• Season to taste with salt and freshly ground pepper, serve, and enjoy!
• Note: in choosing your fava beans, get the pods that are firm and fresh looking; also, if you're feeling silly, have these along with your favorite liver dish and a nice Chianti.
• Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
• Note 3: I asked Gabriel if favas could be frozen effectively, and he said that yes, you can shuck them and blanch them for 1 minute at most, then freeze them in a single layer on a sheet in the freezer before putting them into bags; great bright green color and no mushiness in texture; thaw, peel, and use as usual.

FAVA BEAN AND BACON RISOTTO

Steps:

• Cook the fava beans in a saucepan of lightly salted boiling water for 2-3 minutes. Drain and plunge into ice-cold water to cool. Peel away and discard the outer shells and set the beans aside.
• Heat the butter in a heavy saucepan. Add the onion and bacon and cook over low heat for 5 minutes. Add the rice and beans and continue to cook, stirring for 1-2 minutes.
• Add enough hot stock to cover the rice and continue to cook, stirring frequently, until most of the stock has been absorbed. Continue adding the stock in this way until it is almost completely absorbed and rice is tender.
• Remove from the heat, stir in the grated Parmesan, and season to taste. Serve immediately, garnished with Parmesan shavings.

RISOTTO WITH ARTICHOKES AND FAVA BEANS

Steps:

• Remove the fava beans from the pods and peel the skins off the beans. Set them aside. Cut the top third from the artichokes. Cut the chokes into quarters and remove the choke with a sharp knife. Squeeze the juice of the lemon into a bowl of cold water and add the artichoke quarters as they are peeled. This will prevent them from turning brown.
• Bring the chicken or vegetable broth to simmer.
• Heat the butter in a large skillet and saute the shallots until they are soft. Slice the artichoke quarters and add them. Saute them lightly, then add the rice and saute, stirring, until it turns opaque.
• Add the wine and let it reduce. Add one cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. After 10 minutes of cooking, add the fava beans. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two, then serve, with extra cheese passed separately.

RISOTTO WITH ASPARAGUS, FRESH FAVA BEANS AND SAFFRON

Steps:

• Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two minutes. Transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean attached to the pod, then gently squeezing out the bean.
• Pour the stock or broth into a saucepan, and bring it to a boil. Add the asparagus, and blanch for three minutes. Remove the asparagus with a slotted spoon or skimmer, refresh in a bowl of cold water, drain and set aside. Turn down the heat under the stock, and keep at a simmer with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the oil over medium heat in a wide, heavy skillet or saucepan, and add the onion and 1/2 teaspoon salt. Cook, stirring, until tender, about three minutes. Add the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about one to two minutes. Rub the saffron between your thumb and fingers, and stir into the rice.
• Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 15 minutes. Then stir in the asparagus and the fava beans and another ladleful or two of stock. Continue adding stock and stirring the rice for another 10 to 15 minutes, until the rice is cooked al dente and the vegetables are tender. Add more stock to the rice, and stir in the Parmesan, pepper and chives. Remove from the heat. Taste and adjust salt. The rice should be creamy. Stir once and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

FAVA BEANS WITH CILANTRO

Steps:

• Saute bacon until crisp add onion and saute for 5 minutes.
• Add beans and broth cover and simmer 20 minutes;
• Add salt, peppe and cilantro,
• Toss to mix and serve.

CREAMED FAVA BEANS AND BACON

Steps:

• Shell the beans from the pods.
• Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones).
• Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
• In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
• Add the peeled fava beans, savory, water, and salt to taste.
• Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
• Remove pan from heat and allow to cool for 2 minutes.
• In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
• Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil.
• Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.

20 WAYS TO USE FAVA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fava bean recipe in 30 minutes or less!

BACON RISOTTO

Steps:

• Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out.
• Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated.
• Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool.
• Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.

SAUTéED FAVA BEANS

Steps:

• Gather the ingredients.
• Remove the fava beans from their pods. They usually have a stringier side; simply "unzip" them open by pulling that string off. Place the beans in a bowl and discard the pods.
• Bring a medium pot of water to a boil, add a generous amount of salt to make for very salty water, and blanch the beans for about 1 minute.
• Drain the fava beans and rinse with cold water to cool them off until they're cool enough to handle.
• Once easy to handle, squeeze each bean from the waxy whitish skin it's covered in. Remove the shells from all beans. Reserve the clean beans.
• In a large frying pan over medium heat, melt the butter and add the fava beans. Cook, stirring frequently, until the favas are tender, or about 3 minutes.
• Add salt and pepper to taste. Garnish with the fresh herbs if using and serve immediately.
• Enjoy!