Reviews (1) Add Rating & Review Martha Stewart Member 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!!!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 5156_052410_risotto_prev.jpg
Ingredients Ingredient Checklist 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, heated 3/4 cup Nasturtium Butter 3/4 cup grated Parmigiano-Reggiano cheese Nasturtium Pesto, for garnish Fresh chervil sprigs, for garnish Nasturtium flowers, petals, or buds, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 5156_052410_risotto_prev.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
5156_052410_risotto_prev.jpg
5156_052410_risotto_prev.jpg
Ingredients
Ingredients
- 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, heated 3/4 cup Nasturtium Butter 3/4 cup grated Parmigiano-Reggiano cheese Nasturtium Pesto, for garnish Fresh chervil sprigs, for garnish Nasturtium flowers, petals, or buds, for garnish
Directions
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.
Reviews (1)
Add Rating & Review
Martha Stewart Member 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!!!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member 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!!!
Martha Stewart Member
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!!!
Rating: Unrated
All Reviews for Nasturtium Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Nasturtium Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
