Fava bean risotto & arancini, spring onions & morel mushrooms by Refettorio San Francisco

For the risotto 

Boil 2 litres of salted water to blanch fava beans for 1 minute, then immediately shock in cold ice water.

Peel the fava bean outer shells, then place them back in the boiling water.

Add Arborio rice to the boiling water and turn down to medium heat for 40 minutes uncovered, stirring occasionally to prevent the rice from sticking to the bottom of the pan.

In a food processor, pulse fava bean-rice water until almost a puree, then strain into a bowl without pressing down.

In the same food processor, pulse fava beans until “rice-sized” and begins to form a chunky paste.

In a large sauté pan on medium heat with olive oil, sauté onions until translucent, then add the morel mushrooms and sauté until brown.

Deglaze the pan with sherry vinegar.

Add fava bean chunky paste and bay leaf.

Gently add fava bean-rice stock in cups, stirring the pot often enough to evenly cook the fava beans until tender.

Finish with grated parmesan rind, crème fraiche, and mint garnish.

For the arancini 

Set up a breading station with cornstarch, beaten egg, and panko.

Heat canola oil to 180° C in a pot deep enough to submerge your arancini.

Add 1 grated parmesan rind into fava bean-rice.

Scoop into balls, then dip into cornstarch, egg, and panko.

Fry in canola oil until golden brown and season with salt and pepper.