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why waste recipes from San Francisco

Fava bean risotto & arancini, spring onions & morel mushrooms by Refettorio San Francisco

Chef Phil Saneski has worked in Michelin-Star kitchens and served on the board of the Research Chefs Association. He is an evangelist about upcycled foods and how chefs can extend the shelf-life of ingredients. 

18 September, 2023
Average: 4 (4 votes)

serves for


total time

1 HR 0 MIN


Fava beans
450 g, fresh
Spring onion
1 stalk, diced 0,5 cm
Olive oil
15 ml
Morel mushrooms
225 g, chopped 0,5 cm
Arborio rice
240 g, cooked in 500 ml of stock made with fava bean leaves & pods
Sherry vinegar
120 ml
Parmesan cheese
2 rinds, grated
Bay leaf
Crème fraîche
120 g
Fine salt
to taste
Black pepper
to taste
Fava beans
Leftover fava bean-rice
240 g
Panko breadcrumbs
240 g
Canola oil
for frying

This risotto recipe combines arborio rice with late-spring fava beans, taking advantage of the fact that the beans get larger and starchier over time, which gives them a deeper, creamier flavour. 

The discards are then used to make arancini, along with grated parmesan rind, an umami-rich ingredient that is often thrown away. 

Step 01

For the risotto 

Boil 2 litres of salted water to blanch fava beans for 1 minute, then immediately shock in cold ice water.

Peel the fava bean outer shells, then place them back in the boiling water.

Add Arborio rice to the boiling water and turn down to medium heat for 40 minutes uncovered, stirring occasionally to prevent the rice from sticking to the bottom of the pan.

In a food processor, pulse fava bean-rice water until almost a puree, then strain into a bowl without pressing down.

In the same food processor, pulse fava beans until “rice-sized” and begins to form a chunky paste.

In a large sauté pan on medium heat with olive oil, sauté onions until translucent, then add the morel mushrooms and sauté until brown.

Deglaze the pan with sherry vinegar.

Add fava bean chunky paste and bay leaf.

Gently add fava bean-rice stock in cups, stirring the pot often enough to evenly cook the fava beans until tender.

Finish with grated parmesan rind, crème fraiche, and mint garnish.

Step 02

For the arancini 

Set up a breading station with cornstarch, beaten egg, and panko.

Heat canola oil to 180° C in a pot deep enough to submerge your arancini.

Add 1 grated parmesan rind into fava bean-rice.

Scoop into balls, then dip into cornstarch, egg, and panko.

Fry in canola oil until golden brown and season with salt and pepper. 


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