Creamy Risotto with Fava Beans

Every time I think of fava beans I remember the famous quote from Anthony Hopkins in The Silence of the Lambs: "I ate his liver with some fava beans and a nice chianti." And I've actually never tried fava beans before but I must say they are quite delicious.  They are so sweet and sort of remind me of edamame.  Fresh fava beans are found in thick pods that you have to shell first, then you must boil the individual pods in salted water for about 3-4 minutes then quickly flash them in an ice cold water bath.  Then the bright green beans will pop right out of the pods.  You can use them in cold salads or in this case in this wonderful creamy risotto recipe.

Serves 4

1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Parmesan cheese
salt to taste

1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 3-4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1 1/2 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. 
3. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Usually this takes anywhere from 20-30 minutes. 
4. Once the rice is cooked, you want it to be soft, but not mushy or crunchy. Add the pureed favas, the remaining 1 1/2 tablespoons of butter, the rest of the favas and the cheese.
5. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt and serve.