Liz's Spring Risotto
This delicious seafood risotto uses a hint of pancetta and chicken broth. For a vegetarian version, omit the pancetta and use vegetable broth instead.
1½ lb. fava beans (unshelled weight)
1 tbsp olive oil
1 large shallot, finely chopped (enough for ¼ c)
2 oz. pancetta, chopped (optional)
Freshly ground pepper
⅓ c chicken broth
2 tbsp each unsalted butter and olive oil
One bunch wild leeks (ramps), rinsed and chopped (white and green parts)
1½ c. arborio rice, unrinsed
½ c. dry white wine, divided
4-5 cups chicken or vegetable broth, heated to a slow simmer
10-12 fresh sea scallops
1. Shell fava beans and wash in cold water. Heat the oil in a heavy medium saucepan and sauté 2 tbsp of the shallots until they are translucent. Add the pancetta and sauté for another minute.
4. Cook the scallops next. I use my handy cooktop to grill the scallops until they just opaque; you can also broil the scallops, or, if you have a second cook in the kitchen, do them over an outdoor grill just before adding to the risotto (see step 7). If you are cooking at this stage, set aside when cooked and proceed with risotto recipe.
5. Add the chopped wild leeks, and sauté for about a minute. Add the rice and continue cooking gently, ensuring all of the rice is well coated with the oil.