|CLASSIC pasta||risotto with broad beans and bacon|
Broad beans - aka Fava beans -- and bacon are a perfect combination of flavor to make a superb risotto.
to cook: (a more detailed and elaborate description of the risotto cooking technique can be found at how to cook risotto).
Bring the stock to a slow simmer in a pan next to the risotto pan. In a thick-bottomed pan (the risotto pan), over medium-high heat: add the olive oil. Add the onion. Add the bacon. Cook until slightly soft but not brown. Add the rice and stir until each grain is coated with the oil. Add the white wine and the tomatoes. Cook and stir until it is absorbed by the rice, about two minutes. Add salt. Now add the hot stock, ladle by ladle, only adding another ladle when the previous ladle of liquid has been absorbed, stirring almost all of the time.
At about ten minutes, add the broad beans. Continue adding stock ladle by ladle until the risotto is a perfect al dente. Test by tasting.
Take off the heat. Stir in the parmesan. Taste for salt and pepper. Stir again. We let it sit, covered, for a minute or two. Serve.