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Nasturtium Risotto

This one-of-a-kind risotto, from chef David Kinch of Manresa, uses all parts of the nasturtium plant, and it tastes as wonderful as it looks.

  • servings: 6

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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 leek, halved lengthwise and thinly sliced, white and light-green parts only
  • 1 teaspoon garlic, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • Coarse salt
  • 3 cups Nasturtium Bouillon, heated
  • 3/4 cup Nasturtium Butter
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Nasturtium Pesto, for garnish
  • Fresh chervil sprigs, for garnish
  • Nasturtium flowers, petals, or buds, for garnish

Directions

  1. Step 1

    In a large, heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add leeks and cook, stirring, until soft and translucent, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring constantly, until grains are opaque, start to sizzle, and stick together, about 2 minutes. Add wine and cook, stirring, until liquid is completely absorbed, about 30 seconds. Season with salt.

  2. Step 2

    Reduce heat to low and add enough bouillon to cover rice. Cook, stirring constantly, until almost all the liquid has been absorbed. Add another 1/2 cup bouillon and continue cooking and stirring, until liquid has been absorbed. Continue cooking and adding bouillon, 1/2 cup at a time, until rice is al dente, about 20 minutes.

  3. Step 3

    Stir in butter and remove from heat. Fold in cheese and season with salt. Serve garnished with nasturtium pesto, chervil, and flowers.

Source
The Martha Stewart Show, May 2010

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Reviews (1)

  • 4 Jun, 2010

    my husband and I are fortunate enough to live nearby the restaurant. What a treat. Anyone who has the opportunity to experience the food of David Kinch should consider themselves lucky. I can't wait to try these recipes!!!