Sunday, May 3, 2009
Ahh... spring has sprung and the fresh fava beans are easy to find at the local farmer's market. Unlike the famous movie quote from Silence of the Lambs, I prefer my favas with white wine instead of Chianti.
I went to the Hollywood Farmers Market this morning and bought organic fava beans and local baby shitake mushrooms. I plan on preparing one of my favorite springtime meals (see recipe below).
The perfect match for this meal will be the Grgich Hills Chardonnay 2006.
Grgich Hills is both certifed Organic and certified Biodynamic. This means they use no toxic chemicals for pesticides, fertilizers and fungicides.
Grgich Hills Chardonnay ($42) has gorgeous aromas of honeysuckle and apple blossoms, rich flavors of lemon custard and a nice bright acidity at the finish.
Fava Bean and Shitake risotto
Peel one pound of fava pods and pop out the beans, blanch them in boiling water for a few minutes.
Drain and let cool. Then slip the green fava beans from the outer casing.
Saute one diced onion in butter and stir in 1 cup risotto rice. Stir to coat.
Add heated stock to risotto, one cup at a time. Stir frequently and let stock absorb before adding more. Probably will take about four cups of warm stock before risotto is al dente. Stir in some butter, turn off heat and cover.
Saute half cup of sliced shitake mushrooms in butter and let cook for five minutes.
Add peeled fava beans to mushrooms.
Stir cooked shitakes and favas into the risotto and add grated pecorino cheese.
Celebrate spring with this delicious organic food and wine pairing!
Posted by Amy Atwood at 2:45 PM