Spring Truffle Risotto
Streaked with truffle, pecorino al tartufo tastes like browned butter and smells like the woods on a wet day. This indulgent risotto, lightened with springtime staples peas and fava beans, is a vehicle for the fragrant cheese.
Ingredients
FAVAS AND PEAS
- 1 cup shelled peas
- 1 cup shelled fava beans
- 1 small lemon zested and juiced
RISOTTO
- 4 cups chicken stock
- 5 tablespoons unsalted butter divided
- 3 small shallots finely chopped
- 1 clove garlic minced
- 1½ cups arborio rice
- ½ cup dry white wine
- ¾ cup grated pecorino al tartufo
- 1 teaspoon truffle oil
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon chopped fresh chives
Instructions
FAVAS AND PEAS
- ► Bring a medium pot of salted water to a boil. Add peas and cook until just tender, 2 to 3 minutes. Transfer to a bowl with a slotted spoon. Add favas to the boiling water and cook until tender, another 2 minutes. Drain, then transfer to the bowl with the peas. Toss with lemon zest and juice. Cover and keep warm.
RISOTTO
- ► Warm stock in a pot over low heat. Meanwhile, melt 3 tablespoons of butter in a sauce-
- pan over medium heat. Add shallots and garlic and cook until softened, about 6 minutes. Add rice and toast, stirring frequently, about 3 minutes. Add wine and cook, stirring continuously, until fully reduced, about 5 to 7 minutes. Ladle in 1 cup of warm stock, and cook, stirring continuously, until stock is mostly absorbed. Repeat this process using about ½ cup stock at a time, stirring continuously until the rice is al dente, about 25 minutes. Stir in cheese, truffle oil, and remaining butter. Season to taste.
- ► Divide risotto among 4 bowls. Toss favas and peas with chives, and spoon over risotto. Serve immediately.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
