A Risotto of Young Beans and Blue Cheese

1. 1

   Cook the fava beans in deep, lightly salted boiling water for four or five minutes, then drain and set aside.

2. 2

   Unless the beans are very small, you may want to pop them from their skins.

3. 3

   The choice is yours.

4. 4

   Melt the butter in a heavy-bottomed pan.

5. 5

   Peel and finely chop the onion, then leave it to cook in the butter until it is soft but shows no sign of browning.

6. 6

   Add the rice, stir briefly to coat in the butter, then pour in the wine.

7. 7

   Little by little add the hot stock, stirring pretty much continuously, adding more only when each ladleful of stock has been absorbed by the rice.

8. 8

   Check the rice for tenderness as you go; it should be ready about twenty minutes after adding it to the onion, and should still have a bit of bite.

9. 9

   Stir in the cooked beans and the cheese in pieces, check the seasoning, and serve.

No additional tips available.