Green Risotto with Fava Beans

Bring a pot of salted water to a boil. Shell the favas and discard the pods. Add the favas to the water and cook for about 1 minute, strain and immediately plunge into ice water. Let cool for about 2 minutes. Pierce the skin and squeeze the fava out of its skin. Cook 3/4 of the favas in a very small amount of water, olive oil, salt and pepper. Cook for about 15 minutes, don't cook too long or you will lose the brilliant green. If necessary add a little more water to keep from browning or sticking. Puree the cooked favas in a food processor. Bring the stock to a simmer, and keep it hot. In a separate pot, add half the butter and the onion. Cook for about 5 minutes over low heat. Do not let the onions color. Add the rice and cook, while stirring for another minute or 2. Add the wine, turn the heat up and stir constantly. Once the wine has been absorbed, add a little hot stock. Once that is absorbed, add a little more stock. Repeat this process, stirring constantly, until the rice is cooked through. Add the puree, the rest of the butter, the rest of the favas and the cheese. Stir in over the heat, till the butter and the cheese melt and the favas are incorporated evenly. Season with salt.