Remove Fava beans from husk
Blanch the beans in boiling water for 3 minutes
Remove from water and rinse in ice cold water and allow to cool fully
Using your fingers peel the tough outer skin from the bean and discard the husk
You will be left with only the bright green soft center
Place the beans in a food processor and blend on high until a paste begins to form
Add 1/3 of the olive oil to facilitate the blending process
Add the spinach and basil and continue to blend
Add the remaining oil in a stream until the mixture just begins get to the consistency of baby food or oatmeal
Remove from food processor to a clean mixing bowl
Add the Romano cheese folding it in with a spatula
Taste for salt and pepper and add to your taste.
Set aside the pesto and reserve
Place Lobster stock in a sauce pan and bring to a boil, reduce heat to a simmer but make sure the stock is just below a boil.
Heat a sauce pan over medium heat that is large enough to hold the rice and all the liquid.
Add the olive oil and butter together
Make sure at this point to use a wooden spoon to begin to stir the rice
Add the minced white onion and stir for 1 minute- do not brown the onions
Add the rice and stir cooking for 1 minute and increase the heat to medium high
Stirring the rice constantly with a wooden spoon begin to add the stock 8 oz at a time.
Once you add the stock stir constantly until the liquid is almost totally absorbed.
Then add the next ladle and continue to stir.
Never stop stirring and always wait until the last ladle of stock is absorbed before adding the next.
Make sure to adjust your heat to keep the rice at a constant high simmer
The total cooking time will be around 15 to 20 minutes or so.
The rice will begin to get very creamy and soften
You will continue the process of adding stock and stirring until the rice reaches the Al Dente stage.
Taste test the rice after 10 minutes of stirring. When the rice is done it should have a soft creamy texture with just a hint of a hard center.
When you reach this stage remove and reserve the rice.
For the Grilled vegetable garnish
Should be done in advance
Assorted garden fresh vegetables for grilling – whatever you like
Yellow squash, Zucchini, Eggplant, tomatoes, carrots, onions, green beans.
The vegetables do not have to be the freshest as they are going on the grill
You should have 4 or 5 pieces of vegetable per person is a good rule of thumb
Cut the vegetables into large bite size chunks and season with salt pepper and a drizzle of Extra virgin olive oil
Grill the vegetables until just done through and reserve
For the Seafood in butter sauce
-This should be done last minute before service-
Split the Shrimp through the shell and remove the vein. Leave the shell on
Heat a sauté pan or sauce pan over medium heat large enough to hold the seafood
Add the olive oil and 2 oz butter and increase heat to medium high
Add the garlic paste and stir
Place the shrimp and scallops in the pan and cook for 3 minutes
Baste with the butter and oil from the pan every 3 seconds
Turn the shrimp and scallops over baste and cook for 2 more mintes
Remove the seafood to a holding plate and remove the pan from the heat
Begin to whisk in the softened butter using a wire whisk 1/3 of the amount at a time.
Whisk unitl all the butter is dissolved.
Be careful and work fast so your sauce does not separate
On 4 serving plates
Reheat the risotto quickly adding a little stock to loosen if necessary
Fold in the fava bean pesto and taste for seasonings
Divide the rice onto the 4 serving plates
Arrange the grilled vegetables around the plate
Top each plate with 2 shrimp and 2 scallops
Spoon on the sauce
Serve immediately.
Serves 4 |
