Fava Risotto with Fresh Sage

Page 185

| Course Type: Main Courses

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I made half a recipe to serve two as a main course. Of course risotto can also be an entrée or side.

At least with the favas that I buy in Europe, the quantities given in the recipe make no sense. Schneider expects 2 pounds of favas to give 1-1/3 cups of beans. I think I'm lucky to get 1 cup, and usually count on 2/3 cup, from a kilo/2.2#. For a half recipe, that is a generous amount of beans, so 2 pounds might be a good amount for a full recipe, but don't expect 1-1/3 cups of them.

The first time I made this I was over-generous with the sage; this time I was more careful with the measurement (~1tbl with 3/4cups of beans) and it was better. I wonder if it would be better to add the sage with the cooked bacon, so that it has more of a chance for the flavor to soften and merge into the dish, rather than socking you with I-am-sage flavor occasionally? (There's a similar recipe in Schneider's http://www.cookbooker.com/title/2061/vegetables-from-amaranth-to-zucchini-the-essential-reference-500-recipes book that calls for savory rather than sage.)

Anyhow, the recipe is good enough to make again. Risotto is nice, favas are nice, good tastes.

(edited 12th May 2011) (0) comment (2) useful  

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