Genoese Dill & Fava Bean Risotto

Name: Genoese Dill & Fava Bean Risotto
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Iranian
Ingredients: 1 sprig rosemary; 1 tablespoon salt; 3 tablespoons butter; 2 shallots, peeled and thinly sliced; 1 cup Arborio rice (risotto rice), do not wash; 1 cup Arborio rice (risotto rice), do not wash; ½ cup white wine; ¼ teaspoon saffron threads ground and diluted in 2 tablespoons hot water; ¼ teaspoon saffron threads ground and diluted in 2 tablespoons hot water; ½ teaspoon freshly ground black pepper; ½ cup freshly shaved Parmigiano-Reggiano cheese; 3 pounds fresh or 1 pound frozen fava beans *; 1 tablespoon cumin seeds; 3 tablespoons vegetable oil; 1 cup chopped fresh dill; 4 cloves garlic, peeled and crushed; ¼ cup chopped fresh cilantro or parsley; ¼ cup chopped fresh cilantro or parsley; 3½ cups vegetable stock or water; 3½ cups vegetable stock or water

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

In the thirteenth century Genoese traders crossed the Mediterranean and the Black Sea. They went eastward through Persia, setting up a trading post in Tabriz, and on, to Beijing and Zhangzhou. According to Marco Polo, Tabriz was an entrepot for goods from Baghdad, Mosul and Hormuz (Bandar Abbas). It is interesting to note that this recipe is still popular, with slight variations, in both Italy and Iran.

Ingredients

Europe
Asia
Italy
Iran
Main course
Vegetarian
Gluten-free

Ingredients

Method