Nasturtium Risotto

Name: Nasturtium Risotto
Yield: Serves 4
Cuisine: British
Ingredients: 12 threads of saffron; 900 ml chicken or vegetable stock; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 medium onion, finely diced; 1 garlic clove, crushed; 260 g arborio or vialone nano risotto rice; 100 ml dry white wine; 25 g finely grated pecorino or Parmesan, plus extra (ungrated) for serving; Salt and freshly ground black pepper; 40 g nasturtium leaves, shredded; Some calendula or nasturtium petals

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Golden saffron risotto threaded with peppery nasturtium leaves and scattered with fiery orange petals is as dramatic to look at as it is simple to make.

Ingredients

12 threads of saffron
900 ml chicken or vegetable stock
1

Europe
United Kingdom
Main course
Side dish
Mediterranean
Gluten-free
Vegetarian

Method

Put the saffron in a small bowl with a tablespoon of hot water and leave to infuse as you get on with making the risotto.

Put the stock in a saucepan over a low heat to warm. In a risotto pan or large frying pan, warm the oil and butter over a medium-low heat then add the onion and sauté gently until softened and translucent, about 15 minutes. Add the garlic and stir for a further minut