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.

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (1)

Rating: Unrated
06/04/2010
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!!!