Tuesday, 19 May 2009
garlicky spring risotto
A friend gave me a splendid bag of fancy-pants arborio rice. This is what happened when I got home. This is tastes like the filling of stuffed vine leaves, only in the form of risotto! So exciting! The leftovers are great wrapped in vine leaves (how shocking). Failing that, they're also great wrapped in any leafy green. Or eaten straight out of the container cold. I might have done that today at lunch.
Confession: I love fresh fava beans. LOVE. However, they take for frikkin' ever to shell, so I'm secretly glad that fresh fava bean season is mercifully short, because otherwise I'd have a pretty serious time problem on my hands.
1 c arborio rice
1c white wine
hot veg stock or water
2 stalks celery
5 cloves garlic, thinly sliced
1 tbs cumin
1 zucchini, thinly sliced
1/2-1 c fresh fava beans (broad beans)
1/2 c fresh mint, chopped
a few sprigs fresh dill, chopped
juice of 1 large lemon
salt and pepper to taste
Usually I use brown rice, but for this, brown is a bit heavy, though it could work if you wanted to use this as a stuffing for peppers or something. Meh. Serve this with olives and a simple tomato salad.
General instructions for risotto are here. For this one, prep the rice (ie, rice, wine, stock) in a nice heavy bottom pan. While the rice is cooking, shell the fava beans. When that's done, get going on the celery and garlice: In a separate pan from the rice, saute the celery and garlic on medium heat in a splash of wine. Once they're translucent, add cumin and zucchini, drop the heat and cover. Add fava beans at end (a minute or two before the rice is done. Mix the rice into the veg. Stir in the mint, dill and lemon juice. Salt and pepper to taste.
springtime music: dance me to the end of love, by leonard cohen, for my plum.