Recipe/Directions for Broad Bean Risotto

Directions

Remove the broad beans from pods, peel off the outer skin and boil with a small amount of salt. Cut the bacon slices into 1 cm (0.4 in.) width pieces.
Mix together (A) and warm to prepare the broth.
Place the olive oil, bacon and onions into a pot and slowly saute over medium heat for 5 to 6 minutes. Once the bacon is crispy, add in the uncooked rice.
Once the rice becomes translucent, add in 100 ml (3.4 fl. oz.) of the broth and the broad beans. Periodically combine ingredients from the bottom of the pot to allow the rice to soak up the broth. Once boiled down, add in some of the remaining broth and repeat this process 3 to 4 times until all the broth is used.
After simmering for about 15 minutes, and with the rice remaining somewhat firm, add and mix in the butter and parmesan cheese. Simmer for a further 4 to 5 minutes until thick and creamy.

Checkpoints

Broad beans - removing from pod

Broad beans - peeling off the thin skin

White rice - how to cook

Directions

1. Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2. Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.