Jasper Mirabile’s Fava Bean Risotto

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Jasper Mirabile’s Fava Bean Risotto


3 Tbsp plus 1 teaspoon salted butter
1/2 cup minced shallots
1 Leek
1 cup Arborio rice
1/2 cup Pinot Grigio
3 1/2 cups chicken stock
1/2 cup Parmigiano Reggiano cheese (grated) Cracked black pepper to taste1 cup shelled and cooked fava beans
Clean and wash 1 leek. Slice thin.


Melt 3 tablespoons of the butter in a large saucepan over medium heat. Saute the shallots until soft about 2 to 3 minutes. Brown butter and add leeks. Stir in rice. Toast for 1 minute. Add the wine and bring to boil, stirring constantly. When of wine is absorbed add first 1/2 cup of chicken broth. Reduce heat to medium and continue adding broth as needed. Stir slowly. This will take about 20 minutes. Add fava beans. Stir. When ready, the risotto will have a creamy sauce. Remove the pan from the heat and add grated lemon. Stir in remaining butter and add cheese. Serve at once.

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