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.
The Martha Stewart Show, May 2010
- 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 (http://www.marthastewart.com/257699/nasturtium-bouillon), heated
- 3/4 cup Nasturtium Butter (http://www.marthastewart.com/257700/nasturtium-butter)
- 3/4 cup grated Parmigiano-Reggiano cheese
- <u>Nasturtium Pesto</u>, for garnish
- Fresh chervil sprigs, for garnish
- Nasturtium flowers, petals, or buds, for garnish
- 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.
- 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.
- Stir in butter and remove from heat. Fold in cheese and season with salt. Serve garnished with nasturtium pesto, chervil, and flowers.
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