Friday, May 1, 2015

Nasturtium Risotto: an Edible Flower Collaboration


It's not every day that a local (and may I say bad-ass) florist asks you to be apart of something magical like an edible floral collaboration. But just like that, dreams do come true, and I was honored to have been asked to be a part of this amazing journey with Malori from Hoot & Holler.  I knew that I loved looking at her flower designs, but who knew that I would also love cooking with flowers? After researching dozens of edible flowers that Malori has at her disposal, I decided to go with nasturtium, whose stems, leaves, and flowers are all completely edible. The latin meaning of nasturtium is literally "nose twist", rightfully named so after its strong peppery taste. It's no wonder chefs love to cook with these blooms, not only because they add great flavor, but they also really know hot to dress up a plate! This risotto is creamy and rich from slow cooking it in butter and broth, but the nasturtium packs a punch of flavor that rivals all else. I couldn't be more excited to share this with you all and be sure to check out Hoot & Holler if you're ever in the need for a flower design or follow her adventures on instagram!


Nasturtium Risotto

Ingredients:
  • 4-5 cups vegetable broth
  • 6 tbsp. unsalted butter, separated
  • 1 shallot, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine (I used Pinot Gris)
  • 1 cup nasturtium flowers (chop 3/4 cup, reserve rest for garnish)
  • 1/2 cup freshly grated parmesan 
  • pinch of salt to taste

In a medium pot, keep the broth warm while you prep the rest of the risotto.

In a large soup pot, heat 4 tbsp. butter over medium heat. Add in the shallot once the butter is melted and saute for 2-3 minutes until softened. Pour in the rice and cook, stirring constantly for about 3 minutes, coating the rice with the butter.

Add in the white wine and cook another 2-3 minutes until the wine is absorbed, stirring occasionally. Once the wine has absorbed into the rice, ladle a spoonful of the warm broth into the rice. Stir constantly until the liquid has absorbed almost completely. Repeat adding the broth, stirring until absorbed over and over until only about 1 ladleful of broth remains. This should take around 20-25 minutes for the broth to be added and reduced down, allowing the rice to cook and soften.


When you add in the last ladle of broth, also add in the chopped nasturtium flowers. Continue cooking and stirring for about 5-6 minutes until the broth is almost completely absorbed. 

Remove from the heat and add in the remaining butter, 1 tbsp. at a time as needed to taste, as well as all of the parmesan, stirring until melted into the rice mixture. Serve immediately.

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