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Recipe

Nasturtium Risotto

  • Yield: 6 to 8 servings

Ingredients

  • 6 cups chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3/4 cup finely chopped yellow onions
  • 1 teaspoon minced garlic
  • 1 1/2 cups Arborio or carnaroli rice
  • 1/2 cup dry white wine
  • 1/4 cup thinly sliced green onions, green tops only
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked white pepper
  • 1 cup grated Parmigiano-Reggiano
  • 1/2 cup shredded or torn, well washed nasturtium flowers
  • 1/4 cup torn fresh chervil leaves
  • Sliced chives, for garnish

Directions

  • In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
  • In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
  • Reduce the heat to medium, add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
  • Remove from the heat. Add the cheese, nasturtiums, and chervil, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Garnish with chives and serve immediately.