Broad bean and goats cheese risotto - and another arancini recipe

File under: Take One Ingredient - Broad Beans

(Photograph to follow) 

Risotto and arancini are a recurring theme on these pages - a list of recipes to date can be found at the bottom of the page.  Why do I make risotto so often, I wonder?  I think in part it is because it's a great way of showcasing an ingedient (a wild mushroom, some asparagus, a handful of broad beans...).  But mainly, it's because I love making and eating it. 

I love standing at the hob for half an hour, stirring a pot and thinking of other things.  I love ladling in the stock bit-by-bit.  And Spud loves the arancini next day.

The broad beans in the garden are all but done now, I'm sorry to say.  I supplemented them with some from the greengrocer for this recipe I made the other day.  One of the problems with buying broad beans is knowing how many to get - recipes irritatingly call for an amount then state "shelled weight", so here is my easy conversion.  8oz (225g) podded weight is equivalent to around 25 medium-to-large pods.  I hope this helps!

Broad Bean and Goat's Cheese Risotto

Serves 4 or 2 + arancini. 

1 large shallot - finely diced
2 oz butter
8oz  broad beans (about 25 medium-to-large pods)
1 pint chicken or vegetable stock
8 oz arborio rice
1 glass dry white wine
2 oz soft, young goat's cheese

Blanch the beans in the stock.  Remove and cool.  Chop about half of them finely - removing the skins if they are tough.  This half will go in after the wine and before the first addition of stock. 
Soften the shallot in a pan with the butter.  Add the rice and allow to coat with the butter.  When the rice is heated through (and may 'ping' off the side of the pan in a most pleasing way), up the heat and add the wine.  Once the wine comes to a boil and is nearly absorbed by the rice, reduce the heat a little and add the chopped beans and the first ladle of stock.  Allow the rice to all-but absorb the stock, then add another ladle.  Continue until the rice is almost cooked - about 15-20 minutes.  Add the remaining beans (leaving a few for garnish), another nob of butter and a last ladle of stock.  Stir in the goats cheese, turn off the heat and cover with a lid for at least five minutes.  Serve.

The arancini
Left-over risotto
2 rashers smoked bacon sliced into small lardons
1oz goats cheese as above
1 sprig thyme - leaves only
Flour, beaten egg and breadcrumbs
Oil for frying

Fry or grill the bacon.  Mix with the cheese, thyme and seasoning.  Make balls of the risotto - about golf ball size.  Use the cheese and bacon mixture to stuff the risotto balls.  Roll in flour, egg then breadcrumbs and fry.  Simple and delicious!

Other risotto and arancini recipes:

• Asparagus risotto
  
• A light mushroom risotto
  
• Roasted butternut squash, garlic and pancetta risotto

tags: broad bean  rice  risotto  

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