Risotto With Prosciutto And Fava Beans

• 2 pounds fava beans, peeled
• 3 shallots, minced
• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 2 cups raw Italian arborio rice
• 1/4 pound prosciutto, diced
• 1 to 1 1/2 quarts hot chicken broth
• Coarse salt and freshly ground pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped parsley

1. Lightly steam the fava beans until they are almost but not quite cooked.
2. Set aside.
3. Using a large heavy casserole or skillet, cook the shallots in butter and oil until they are translucent.
4. Add the rice and saute until the grains are thoroughly coated.
5. Add the beans and prosciutto and saute for a minute.
6. Add a cupful of hot stock and cook, stirring continually until the rice has absorbed the liquid.
7. Add salt and pepper to taste and another half cup of broth.
8. Continue stirring, so that the rice does not stick to the bottom of the pan and add more broth, half a cup at a time until the rice is cooked.
9. It is done when it is al dente.
10. Stir in the cheese, correct seasoning, sprinkle with parsley and serve.

fava beans, shallots, unsalted butter, vegetable oil, italian arborio rice, chicken broth, salt, freshly grated parmesan cheese, parsley

Taken from cooking.nytimes.com/recipes/3146 (may not work)