Risotto with fava beans with dill
Instructions
02659 RISOTTO with Dill BEANS INGREDIENTS for 4 PERSONS 200 g of Arborio-type rice, a bunch of fresh dill, 130 g of beans, 2 l chicken stock, 80 g of grated Parmesan, a glass of dry white wine, 100 g butter, salt, pepper.
Boil salted water; plunge the beans and cook 8 minutes.
Drain, let cool, then remove the outer skin.
Keep aside.
Carefully wash the dill, tamponatelo with kitchen paper and tritatelo.
Heat the broth.
In a saucepan, thoroughly and often with non-stick coating melt the butter; Add the rice and toast for good for a few minutes, stirring constantly.
Sprayed with white wine and let evaporate.
Pour some hot ladle of broth and stir; When you continue to add hot broth whenever necessary.
Half-cooked (about 9 minutes), add the beans, mix and bring to boiling.
Remove from heat, add salt and pepper and add the dill.
Before serving, sprinkle with the Parmesan.