A poster on the Manhattan board asked that I post this. I came up w/ the idea over the weekend and made it Sunday night, using Hazan's basic recipe as a guide.
2 T butter
2 T grapeseed oil or other vegetable oil
2 T finely chopped shallots (that's what I used, but I thought it could use more of them)
2 cups Arborio Rice
Small handful of dried porcinis (I'm too lazy to go find the packet - I used half of it)
1.25 pounds fava beans
1/5 pound fresh morels
5 cups or so of chicken broth
As much grated parmesan as you want.
1-2 butter to add in at the end if you want to (I don't like it, so my husband adds it to his portion)
1. Remove the fava beans from the pods and cook in salted boiling water. Do not overcook - I've learned that when the beans float to the top, they are usually done. If I end up with both largish and smallish beans, I divide them into two categories, throw the large ones in first, then add the smallish ones about 45 seconds later. Put the cooked favas in cold water, drain and peel. I usually just use my thumb nail to perforate the "skin" and then squeeze out the bean. Set aside - this can be done ahead of time.
2. Cut the morels in half (or quarters if particularly large), clean if you think necessary (I usually don't), and sautee quickly in some butter, with salt and pepper. Set aside - this can be done ahead of time.
3. Soak the porcinis in about a cup of warm water for 30 minutes or so. Squeeze out the liquid, and chop up into pretty fine pieces. Retain the liquid. (Can be done ahead of time.)
4. Heat the broth, and strain the porcini liquid through a paper towel lined strainer into the broth. Keep warm.
5. Make risotto in the usual fashion.. After about ten minutes, add the diced porcini. When you think the risotto is a minute or two away from being done, reheat the morels, adding the favas to them first. Taste and adjust seasoning as necessary.
6. When risotto is done, remove from heat and stir in parmesan, and butter if using it. Adjust seasoning. Reserve some morels and favas for garnish, and GENTLY stir in the rest.
7. Serve immediately and enjoy!
We (i.e. my husband) ate almost all of this, but for two you could adjust the recipe to one cup of arborio etc. And, of course, budget permitting, you could use more morels and/or favas.