Prepare to be stirring the risotto for about half an hour--have everything ready and in arm's reach.
Heat the broth until just below boiling, then turn off heat. In a heavy bottomed saucepan, melt the butter over low heat, stir in the rice and cook for 2 minutes, stirring continuously. Add the wine , turn up the heat to medium and continue cooking and stirring until wine is absorbed. Add a cup of the hot broth and continue cooking and stirring until broth is absorbed, repeat this with the next 3 cups of broth.
After you add the last cup, cook and stir until broth is half absorbed, then add the lava beans, salt and pepper. Continue cooking and stirring until the broth is absorbed, then add cheese and stir until cheese is mixed in. Serve hot with the same white wine you used for cooking.
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Chef's Notes:
Young, just picked fava beans can be used without peeling, but usually the tough outer shell needs to be removed. Make a slit in one side with a sharp paring knife, then squeeze the bean out.