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1
Prepare the fava beans.
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2
Shell them while you bring a medium pot of water to a boil.
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3
Drop the beans into the water, and boil small favas for one minute, large favas for two minutes.
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4
Transfer at once to a bowl of ice-cold water.
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5
Drain.
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6
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.
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7
Pour the stock or broth into a saucepan, and bring it to a boil.
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8
Add the asparagus, and blanch for three minutes.
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9
Remove the asparagus with a slotted spoon or skimmer, refresh in a bowl of cold water, drain and set aside.
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10
Turn down the heat under the stock, and keep at a simmer with a ladle nearby or in the pot.
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11
Make sure that it is well seasoned.
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12
Heat the oil over medium heat in a wide, heavy skillet or saucepan, and add the onion and 1/2 teaspoon salt.
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13
Cook, stirring, until tender, about three minutes.
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14
Add the garlic and the rice.
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15
Cook, stirring, until the grains of rice are separate and beginning to crackle, about one to two minutes.
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16
Rub the saffron between your thumb and fingers, and stir into the rice.
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17
Add the wine, and stir over medium heat until it has been absorbed by the rice.
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18
Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time.
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19
The stock should just cover the rice and should be bubbling, not too slowly nor too quickly.
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20
Cook, stirring often, until the liquid is almost absorbed.
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21
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.
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22
Then stir in the asparagus and the fava beans and another ladleful or two of stock.
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23
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.
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24
Add more stock to the rice, and stir in the Parmesan, pepper and chives.
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25
Remove from the heat.
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26
Taste and adjust salt.
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27
The rice should be creamy.
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28
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.
