Risotto With Artichokes And Fava Beans

• 1 1/2 pounds fava beans
• 4 artichokes
• Juice of 1 lemon
• 6 cups chicken or vegetable broth
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1 1/2 cups arborio rice
• 23 cup of dry white wine
• Coarse salt and freshly ground pepper
• 13 cup of grated Parmesan cheese

1. Remove the fava beans from the pods and peel the skins off the beans.
2. Set them aside.
3. Cut the top third from the artichokes.
4. Cut the chokes into quarters and remove the choke with a sharp knife.
5. Squeeze the juice of the lemon into a bowl of cold water and add the artichoke quarters as they are peeled.
6. This will prevent them from turning brown.
7. Bring the chicken or vegetable broth to simmer.
8. Heat the butter in a large skillet and saute the shallots until they are soft.
9. Slice the artichoke quarters and add them.
10. Saute them lightly, then add the rice and saute, stirring, until it turns opaque.
11. Add the wine and let it reduce.
12. Add one cup of hot chicken stock and mix it in so the rice absorbs it.
13. As the liquid is absorbed, add more.
14. Season with salt and pepper to taste.
15. After 10 minutes of cooking, add the fava beans.
16. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente.
17. The liquid should be absorbed and the rice creamy.
18. Stir in the cheese, cover for a minute or two, then serve, with extra cheese passed separately.

fava beans, artichokes, lemon, chicken, unsalted butter, shallots, arborio rice, white wine, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/8770 (may not work)