-
1
Bring a saucepan of water to a boil.
-
2
Add the fava beans and blanch for 30 seconds.
-
3
Drain and let cool under running water.
-
4
Slip off the tough outer skins and transfer the beans to a bowl; you should have about 2 cups.
-
5
In the same saucepan, melt 2 tablespoons of the butter.
-
6
Add half each of the fava beans and cauliflower and cook over moderately low heat, stirring, until the cauliflower is crisp-tender, 5 minutes.
-
7
Add 1/2 cup of water, cover and simmer until the vegetables are tender, 5 minutes.
-
8
Transfer to a food processor and puree until smooth, adding more water by the tablespoonful, if necessary.
-
9
Wipe out the saucepan and melt 2 tablespoons of the butter in it.
-
10
Add the shallot, garlic and bay leaf and cook over moderate heat, stirring, until softened, 5 minutes.
-
11
Add the rice and cook, stirring, until coated, 1 minute.
-
12
Add the wine and cook, stirring, until it is absorbed.
-
13
Add 1 cup of the warm broth and cook, stirring, until nearly absorbed; continue adding it 1 cup at a time, stirring until nearly absorbed between additions, until the rice is al dente, 20 minutes total.
-
14
Halfway through cooking, stir in the remaining cauliflower.
-
15
Stir the fava-cauliflower puree into the risotto with the lemon juice, 1/2 cup of grated cheese and the remaining fava beans and 1 tablespoon of butter.
-
16
Season with salt and pepper.
-
17
Transfer the risotto to bowls and drizzle with oil.
-
18
Serve with more cheese.
