A first course, pretty on the plate

CHEF-OWNER Gino Angelini of La Terza on West 3rd Street in Los Angeles only makes this risotto of tiny favas, clams and carnaroli rice when he can get the first young, tender favas of spring. He’ll have it on the menu until the middle of June; it recently caught the attention of Times restaurant critic S. Irene Virbila.

“It’s an unusual combination,” she says: “light, spring-like, not weighted down with too much cheese, so the flavors come through with a clarity that makes it a wonderful first course. And it’s really pretty -- ivory grains of rice inset with the green of young favas.”

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La Terza’s risotto with clams and fava beans

Total time: 50 minutes

Servings: 4

From: Chef-owner Gino Angelini of La Terza in Los Angeles. Arborio rice may be substituted for carnaroli rice.

10 ounces fava beans

3 tablespoons extra virgin olive oil, divided

1 clove garlic, crushed

2 pounds Manila clams

1/2 cup dry white wine

6 cups vegetable stock

1 tablespoon finely chopped shallots

1 1/2 cups carnaroli rice

1/2 tablespoon grated pecorino cheese

1/2 tablespoon grated Parmesan cheese

Salt, pepper

1. Remove the fava beans from their pods and peel them. Rinse the clams to remove excess sand.

2. In a medium pot, heat 1 tablespoon olive oil over medium-high heat. Add the crushed garlic and cook until the garlic is lightly browned. Add the clams, stir briefly and add the white wine.

3. Cover the pot and cook until the shells open, about 2 to 3 minutes. Remove the clams from their shells; strain the clam juice. Set aside the clams and clam juice.

4. Bring the vegetable stock to a boil in a saucepan over high heat. Reduce the heat and maintain at a gentle simmer.

5. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the rice and stir until lightly toasted. Add the clam juice and stir until completely absorbed. Add the simmering vegetable stock a ladleful at a time, stirring frequently after each addition. Wait until the rice completely absorbs the stock before adding the next ladleful.

6. After about 10 minutes, add the fava beans and the clams. Continue cooking the rice by adding the stock.

7. When the rice is almost tender to the bite, about 20 minutes, remove from the heat and stir in 1 tablespoon olive oil and the pecorino and Parmesan cheeses. Season to taste with salt and pepper; serve at once.

Each serving: 471 calories; 0 protein; 2 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 56 mg. sodium.