Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
YOU will start to see broad beans in your supermarket and vegetable grocers from now on, and they are so delicious when you can get them fresh. Simply remove from the pod and steam or boil for about 5 to 6 minutes until tender then drain and rinse under cold water. Remove the broad bean from the milky coloured pod by squeezing slightly at one end so that the bean pops out the other side. Alternatively use frozen and thawed broad beans but try to avoid the tinned variety.
200g broad beans, shelled and peeled
200g Risotto Rice
100g Streaky Bacon, diced
1 pint chicken or vegetable stock
1 clove garlic crushed
1 glass/175ml white wine
50g grated parmesan
1tbsp olive oil
Salt and freshly ground black pepper
In a large pot, heat the olive oil. Cook the streaky bacon pieces until well browned then add the risotto rice and gently cook, stirring so that every grain of rice is coated in the oil.
Add the white wine, and stir until it has been absorbed by the rice. Add the garlic and a pinch of salt, and stir until the garlic has cooked, about 1 minute.
Start adding the stock, one spoon at a time, stirring constantly until the rice has absorbed the liquid, before adding more. Continue this until all the stock has been added. Try not to rush this stage, as it will make the risotto stodgy.
When all the stock is added, turn down the heat, and add the shelled broad beans and the butter. Continue stirring, and then add the parmesan. At this stage all of the liquid should be absorbed by the risotto, and it should begin to leave the sides of the pot.
Remove from the heat and season with a good grind of black pepper. Divide between four warmed plates, and top with the parmesan shavings.