Chef David Kinch's blended nasturtium butter adds richness and flavor to his Nasturtium Risotto.
- 1 cup packed nasturtium petals
- 1/2 cup Nasturtium Bouillon, heated
- 3 tablespoons unsalted butter, room temperature
- 2 teaspoons lemon juice
- Sea salt and pepper
Place flowers, bouillon, and butter in the jar of a blender; blend until smooth. Add lemon juice and season with salt and pepper; blend until smooth. Strain through a fine-mesh sieve; discard solids.