- 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 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.
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.