I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight.
Which of course meant they are at their peak for eating.
Some hints and tips for this batch.
I made a vegetable stock with carrots, peels from shallots, broad bean pods, parsley from the garden and a few dried herbs (bay, juniper, coriander). I shelled the beans from their pods and poached them in the hot stock for about three minutes. You could further slip the individual beans from their outer shell, but I didn’t bother.
I used Alessi’s Arborio rice for this batch. I find this cooks a bit faster than other brands I’ve found. Weeknights, that’s a help. I added in the already cooked beans along with the cleaned and chopped in three bits dandelion with the last ladle of stock. Those cooked for not more than a minute. I turned off the heat, added a tablespoon of butter (not a normal addition to my risottos, if you’ve been around) and mixed. I just had a feeling tonight that these beans would want some melted butter. I garnished with a finely minced mélange of parsley and chives that also popped up in the garden while I was away and a bit of Parmesan.
Turns out I didn’t make enough.
Playlist included Ekki Múkk, by Sigur Rós.
Also: I refuse to call them favas. Blame it on Anthony Hopkins.