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Nasturtium Risotto
from the kitchen of Sharmagne Leland-St. John

To make the Broth:
4 dozen nasturtium blossoms washed and drained
6 cans of vegetable  broth

  Bring the broth to a boil.  Add the whole flowers.    Remove from heat. Allow to  sit for 10-15 minutes. With a strainer,  remove the flowers.  Bring the broth to a gentle simmer and maintain over low heat.

 
Risotto Recipe:

 
6 cups nasturtium broth (see above)
1/4 cup extra-virgin olive oil
1/4 cup chopped yellow onion
2 cups Arborio rice
1 cup dry white wine, at room temperature
1 tablespoon unsalted butter
36 nasturtium blossoms with stems, pistils, and stamens removed.

  Chop the nasturtium blossoms and set aside.  In a large saucepan heat the olive oil over medium heat.  Add the onion and sauté for 4 minutes or until the onion is softened.  Add the rice and stir for an additional 4 minutes or until each grain is well coated with oil and is translucent with a white dot in the center.  Add the white wine and stir constantly until it is totally absorbed.

  Add the simmering nasturtium stock one ladle at a time, stirring constantly after each addition.  Wait until the broth is completely absorbed, but never allow the rice to become dry on top.  Continue adding the broth for about 20 minutes.  Reserve 1/4 cup of the broth to add at the end. 

  When the rice is al dente (almost tender to the bite but slightly firm in the center) and looks creamy, remove from the heat and stir in the butter, the reserved broth, and the chopped nasturtiums.  Serve immediately.

  Makes 6 servings

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