recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
pound broccoli (about 1 medium-size stalk)
1 cup blanched and peeled shelled fava beans or frozen
baby lima beans
3 tablespoons extra virgin olive oil
1/2 cup minced scallions (about 6)
1 tablespoon minced shallots
2 1/2 cups Arborio rice
1/2 cup dry white wine
6 1/2 cups hot Chicken Stock or canned low-sodium
1/2 teaspoon salt, or as needed
2 tablespoons unsalted butter, cut into bits
1/2 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
the florets from the broccoli stems. Keep the florets
small - they have to fit on a spoon. Peel the broccoli
stems with a small knife or vegetable peeler, then
cut them into 2-inch pieces.
the florets just until bright green, about 1 minute.
the stems until very tender, about 4 minutes.
the steaming liquid.
the stems to a blender or food processor and process
until smooth. You will probably have to add some of
the steaming liquid to make a smooth mixture. Scrape
the puree into a small bowl and set the florets and
using baby lima beans, cook them in a small saucepan
of boiling salted water for 2 minutes. Drain them
thoroughly and set aside.
a heavy, wide, 3 to 4 quart casserole or pot, heat
the olive oil over medium heat.
the scallions and shallots together until translucent,
stirring often, about 4 minutes.
the rice and stir to coat with the oil.
the rice until the edges become translucent, 1 to
in the wine and stir well until evaporated.
1/2 cup of the hot stock and 1/4 teaspoon of the salt.
stirring constantly, until all the stock has been
to add hot stock in small batches - just enough to
completely moisten the rice-and cook until each successive
batch has been absorbed.
12 minutes after the first addition of stock, stir
in the broccoli puree and the favas or limas.
3 minutes after that, stir in the broccoli florets.
Stir constantly and adjust the level of heat so the
rice is simmering very gently until the rice mixture
is creamy but al dente. This will take about
18 minutes from the first addition of stock.
the casserole from the heat and beat in the butter
first until melted, then the grated cheese.
the seasoning with salt, if necessary, and pepper.
immediately, ladled into warm shallow bowls.