Reviewed: May 15, 2006

This is a great, non-tradtional dish. As far as risottos go, however, I make others which I much prefer. A keeper, but not something I'll crave.

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Voice0fReas0n

Cooking Level: Expert

Home Town: Lakeland, Florida, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Jan. 23, 2006

Very good. Quite unique. Sort of reminds me mac and cheese in creaminess and taste. Taste better fresh, than as leftovers. Will make again as a side dish.

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 31, 2005

This is delicious! The preparation of the fava beans is a little bit of a pain, I think the next time I will use canned fava beans. Halfway through the stirring process, I thought to myself "I'll never make this again" but when I tasted it, IT IS DEFINITELY WORTH THE WORK, you'll never have a better rice dish! I used regular parmesan cheese and it came out great.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: May 17, 2005

Yummmmmm!!Really excellent side dish with marinated chicken. I used half beef broth and half chicken broth instead of all chicken stock. This gave the dish a slightly richer taste. I can't wait to make it again!

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LIPSTICKFETISH

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2004

This is every bit as wonderful as the other reviewers state. We used home grown fava beans - some of them were pretty small and yes - it did take a long time to double shell them. Next time with very young pods I would slice them and use as is. Another alternative is to use peas instead, (ok, not as authentic but still with a nice bright green colour).

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FLIZTEA

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Reviewed: Feb. 9, 2004

This was by far the best risotto I have ever had. I was so creamy! I did end up having to use 6 cups of broth so you might want to keep a bit extra on hand. I just keep tasting until I had the consistency I liked.

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AMANDA C

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Reviewed: Jul. 7, 2003

The fava beans were a lot of work but it was definately worth it. This is one of the best risottos i've had!

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Steve

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Mercer Island, Washington, USA

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Reviewed: Apr. 24, 2003

I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them. This risotto is creamy and has bright spring flavors. The fava beans are a lot of work to shell and then shell again once cooked. I tasted the cooked shell and it was tasty--I think you may be able to skip the step of shelling the cooked beans. However, the shelled favas are bright green and pretty, so it would be less attractive. This seems authentically Italian. In Italy, they cherish seasonal vegetables, and I am sure that fava bean season is worthy of celebration--this dish is a showcase for the delicate sweetness of the beans.

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