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from the kitchen of Sharmagne Leland-St. John
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.
cups nasturtium broth (see above)
1/4 cup extra-virgin olive oil
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
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.