Finely chop trevise stems. Roughly chop tips (maybe burn them slightly on a ridged grill first?)
Blanch broad beans for 3-4 minutes. Drain (not too dry), add some butter, s&p. With hand blender, turn about a third of this to a rough paste.
Melt finely chopped red onion and celery heart in butter (maybe a crumbled red chilli or two in there). Add stems of trevise and and stir for a minute, then add broad bean paste and wait another minute or so before adding rice. Make risotto as normal (glass of white wine or prosecco; then thin Swiss marigold stock [so sue me]), aiming for soupy Venetian-type consistency (rice=vialone nano).
Stir in whole broad beans and most of trevise tips, a bit of chopped parsley, s&p. Scatter with remaining trevise tips to serve.
Edited by Kikujiro, 21 December 2002 - 09:09 AM.