4 pax

Ingredients

1 kg whole broad beans

250 gr rice for risotto

1 dl white wine – vinha da malhada white

1,5 lt vegetables stock

200 gr unsalted butter – butter burro di paoli

1 chopped onion

60 gr paio da entremeada sliced - montanheira

50 gr nisa grated cheese – qual

Preparation:

Melt half of the butter in a pan. Add the chopped onion and the slices of paio da entremeada. Stew it till they become soft. Add the rice, envolving everything covering the rice grains with the butter.

Add the white wine, stir until it is absorbed and add the broad beans, already peeled.

After preparing the vegetables stock, keep it warm and add it ladle by ladle, stirring all the time. Only add the next ladle after the previous one has been absorved.

This process may take over 30 minutes.

In the end add the butter you have left and grate the cheese fresh directly into the sauce pan, mixing everything, until the cheese and butter are melted in the risotto.

Take the pan to the table or serve individual dishes in the kitchen!

Bon Apetit!

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