INGREDIENTS FOR 4 PEOPLE:

  • 300 g of Riso Scotti Arborio
  • 1 kg of fresh broad beans in pods
  • 1 leek
  • ¼ lemon in salt
  • Half a glass of white wine
  • 1 liter of vegetable broth
  • Salt and pepper
  • Extra virgin olive oil
  • Fresh mint

TOTAL PREPARATION TIME: 40 minutes

PROCEDURE:

  • Clean the broad beans by removing them from their pods and blanch them in salted boiling water for 8 minutes. Drain and immerse them in iced water, then proceed to remove all the skins. Set aside the shelled broad beans.
  • Finely chop the salted lemon with a knife and set aside.
  • Thinly slice the leek and sauté it in a non-stick pan with a drizzle of oil and a little salt until it is soft (about 5 minutes). Then add the salted lemon and the broad beans (keeping some aside for decorating the dish). Cook for another 3 minutes. Turn off the heat and let it cool slightly.
  • In a thick-bottomed pot, dry-toast the Riso Scotti Arborio: when it’s no longer possible to touch it with your hands, deglaze it with white wine. Let the wine evaporate and start cooking, gradually adding a ladle of hot broth at a time. Try not to stir the rice constantly, but maintain a moderate flame so that it doesn’t stick to the bottom.
  • While the rice is cooking, prepare the vegetable cream: using a hand blender, blend the leeks with the broad beans and salted lemon, adding a tablespoon of extra virgin olive oil to emulsify everything. Set aside.
  • After 15 minutes from the start of the rice cooking, add the cream to it and mix thoroughly. Finish cooking for another 2 minutes, then turn off the heat and vigorously stir for one minute. Cover with a cloth for another minute.
  • Plate the risotto in a deep plate with a small border, spreading it perfectly. Garnish with chopped fresh mint, the reserved broad beans, and a sprinkle of pepper. Serve immediately.