First, prepare the fava beans. Shell the beans from their large pods.
Bring a medium pot of water to a boil, add the shelled beans, and blanch for 1-2 minutes. Immediately transfer the beans to a bowl of ice water to cool.
Once cooled, slip the tough outer skins off each bean to reveal the bright green bean inside.
Set aside. 2.
In a separate saucepan, bring the vegetable broth to a simmer over low heat.
Keep it warm throughout the cooking process. 3.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook, stirring, until softened and translucent, about 5-7 minutes. 4.
Add the minced green garlic to the onion and cook, stirring constantly, until fragrant, about 1 minute. 5.
Add the Arborio rice to the pot.
Before stirring, rub the saffron threads between your fingers and sprinkle them over the rice.
Stir well to toast the rice and coat each grain with the oil and saffron, about 1-2 minutes. 6.
Pour in the white wine.
Cook, stirring constantly, until the wine has been completely absorbed by the rice. 7. Begin adding the warm broth, one ladleful at a time.
Stir frequently, waiting until each addition of broth is almost fully absorbed before adding the next. 8.
After about 15 minutes of adding broth, stir in the prepared fava beans.
Continue the process of adding broth and stirring. 9. The risotto is done when the rice is creamy and tender with a slight al dente bite, about 20-25 minutes total cooking time. You may not need to use all of the broth. 10.
Remove the pot from the heat.
Stir in the grated Parmesan cheese, chopped fresh herbs, and a final ladleful of broth.
Season generously with salt and pepper.
Serve immediately with extra Parmesan on top.
