Risotto with Nasturtium Blossoms and Watercress Recipe

1. 1

   In a medium-sized, heavy-bottomed pot, melt 2 tablespoons unsalted butter.

2. 2

   Add 1/2 cup chopped sweet onions, and cook over medium heat about 5 minutes, stirring frequently, until tender and transparent but not browned.

3. 3

   Stir in 1 cup Arborio rice and cook 2 minutes, stirring constantly, until the rice is shiny but not browned.

4. 4

   Pour in 1/2 cup dry white vermouth and raise the heat to high.

5. 5

   Cook until the vermouth has been absorbed, about 3 minutes, and then reduce heat to medium.

6. 6

   Stir in 1 cup simmering chicken or vegetable broth and simmer uncovered, stirring occasionally, until most of the liquid is absorbed.

7. 7

   Repeat with another cup of broth twice, stirring occasionally, until rice is tender but still firm enough to hold its shape.

8. 8

   Just before serving, stir in 1 cup each chopped watercress leaves and nasturtium blossoms.

9. 9

   Stir in 1/2 cup freshly grated Parmigiano-Reggiano cheese, and season to taste with salt and pepper.

10. 10

    Serve immediately, preferably on heated plates, garnishing each portion with a whole nasturtium blossom.

* Per serving · 4 servings · Values may vary.

No additional tips available.