Fava Bean and Cauliflower Risotto

Directions

1. 1
   Bring a saucepan of water to a boil.
2. 2
   Add the fava beans and blanch for 30 seconds.
3. 3
   Drain and let cool under running water.
4. 4
   Slip off the tough outer skins and transfer the beans to a bowl; you should have about 2 cups.
5. 5
   In the same saucepan, melt 2 tablespoons of the butter.
6. 6
   Add half each of the fava beans and cauliflower and cook over moderately low heat, stirring, until the cauliflower is crisp-tender, 5 minutes.
7. 7
   Add 1/2 cup of water, cover and simmer until the vegetables are tender, 5 minutes.
8. 8
   Transfer to a food processor and puree until smooth, adding more water by the tablespoonful, if necessary.
9. 9
   Wipe out the saucepan and melt 2 tablespoons of the butter in it.
10. 10
    Add the shallot, garlic and bay leaf and cook over moderate heat, stirring, until softened, 5 minutes.
11. 11
    Add the rice and cook, stirring, until coated, 1 minute.
12. 12
    Add the wine and cook, stirring, until it is absorbed.
13. 13
    Add 1 cup of the warm broth and cook, stirring, until nearly absorbed; continue adding it 1 cup at a time, stirring until nearly absorbed between additions, until the rice is al dente, 20 minutes total.
14. 14
    Halfway through cooking, stir in the remaining cauliflower.
15. 15
    Stir the fava-cauliflower puree into the risotto with the lemon juice, 1/2 cup of grated cheese and the remaining fava beans and 1 tablespoon of butter.
16. 16
    Season with salt and pepper.
17. 17
    Transfer the risotto to bowls and drizzle with oil.
18. 18
    Serve with more cheese.