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.
FAVAS AND PEAS
- 1 cup shelled peas
- 1 cup shelled fava beans
- 1 small lemon zested and juiced
- 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
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.
- ► 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.