Name: Pea and Saffron Risotto with Fava Bean and Tomato Garnish
Yield: 8
Ingredients: Vinaigrette; 1/4 cup red wine vinegar; 1 tsp Dijon mustard; 3/4 cup extra virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1 tsp fresh thyme leaves, optional; Garnish; 3 medium-sized ripe tomatoes; 1 cup shelled fava beans; 1 tsp finely minced shallot; 2 tbsp basil chiffonade; Risotto; 2 cups shelled fresh English peas (or frozen, see note above); 1 stick (4 oz) butter; 1 onion, peeled and finely minced; Sea salt to taste; 2 cups Carnaroli rice; 2 cloves garlic, peeled and sliced lengthwise; 2 cups good white wine, preferably Sauvignon Blanc; 4 cups light chicken stock, vegetable stock, or water; 1 tsp loosely packed saffron threads; 1/4 cup grated Parmesan, optional; 1/4 tsp coarsely ground black pepper