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1
Soak sweetbreads for at least 8 hours (or overnight), changing water once or twice to remove blood.
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2
Put in a saucepan and cover with cold water, then place over medium-high heat to bring to a simmer.
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3
When moderately firm and opaque, remove from heat and transfer to ice water to stop cooking.
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4
Peel off as much membrane as possible, and remove any fat or gristle.
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5
Heat oven to 225 degrees.
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6
Place flour in a large mixing bowl and season to taste with salt and pepper.
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7
Dredge sweetbreads in mixture and set aside.
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8
Place a large nonstick skillet over medium-low heat and melt butter.
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9
Add sweetbreads and saute until golden brown and crispy on all sides.
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10
Remove from heat and transfer to a baking sheet; keep warm in oven.
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11
In a small saucepan, heat chicken stock until just simmering.
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12
Place a medium saucepan over medium-low heat, and add olive oil.
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13
Add onion and saute until translucent.
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14
Add morels and saute until coated with oil, then add rice and saute 1 more minute.
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15
Add 1/2 cup chicken stock and stir constantly until all liquid is absorbed.
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16
Repeat process using 1/2 cup of stock at a time, until rice is tender yet still firm; all stock may not be needed.
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17
Add Parmesan and fava beans to rice, and stir gently to mix.
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18
To serve, place equal portions of sweetbreads and risotto on four serving plates.
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19
Drizzle pumpkin seed oil over risotto and serve.
