1/2 small yellow onion, diced
2 cups Arborio rice
1 cup white wine
8 cups chicken broth, heated to rolling boil, divided
2 tbs thyme chopped
½ cup fava beans, cleaned, blanched
½ cup asparagus, diagonally cut in 1” lengths, blanched
½ cup English peas
1-2 lemons + zest
Salt and pepper to taste
1/2 lb butter, divided
3/4 cup grated Pecorino Romano plus shaved pieces for garnish
In a large sauté pan, sweat onions in 2 tbs butter until mostly translucent; add rice. Sauté rice for a few minutes until the rice is coated with the butter.
Add wine to sauté pan, scraping the bottom of the pan to release any of the bits of flavor that were created sautéing the onions and rice; cook until the wine is absorbed into the rice. Begin adding hot broth one to two ladles and continually stir until broth is mostly absorbed. Repeat process until more than half of broth is used.
Begin adding vegetables with the broth while continually stirring and the rice gets to the texture and desired doneness. Note: leave 1-2 ladles of broth for later use. When risotto is still fairly loose and creamy, add 4oz of butter and grated pecorino; stir to combine. Take off heat.
For the broth: In a saucepan on med-high heat, reduce juice of 1 lemon by about half. Add one to two ladles of broth and 1tsp thyme leaves. While reducing to half, add 2 tbs of butter and let slightly thicken.
To plate: serve risotto in shallow bowls, spoon lemon-thyme broth around risotto and top with shaved pecorino pieces and lemon zest.
CREDITS: Chef Shawn Cubberley, Epicurean Procurement Specialist for Paragon Foods