Fava Bean Risotto
Peel onion, chop finely and sauté in 30 grams (approximately 1/8 cup) butter.
Add rice to onion and sauté with 125 ml (approximately 1/2 cup) wine, deglaze, reduce, add more wine and let mixture boil. Pour in broth until rice is just covered and simmer gently, stirring occasionally. Add bay leaf and let simmer. Gradually pour in remaining broth and cook for a total of about 15-20 minutes. Risotto should have a creamy consistency but rice should still have bite.
Sweat fava beans in remaining butter. Deglaze with 125 ml (approximately 1/2 cup) broth and simmer covered about 8-10 minutes until al dente.
Season risotto with Appenzeller cheese, salt and pepper and immediately serve garnished with parsley and chives.
3) beans cook:
Sweat the beans in remaining butter. With 125 ml broth deglaze and covered about 8-10 minutes. Simmer until al dente.
4) Risotto finish:
Season with Appenzeller among the rice quantities and season with salt and pepper and serve garnished with parsley and chives immediately.