Risotto with Nasturtium Blossoms and Watercress Recipe

• 2 tablespoons unsalted butter
• 1/2 cup chopped sweet onions
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white vermouth
• 1 cup simmering chicken or vegetable broth
• 1 cup chopped watercress leaves
• 1 cup chopped nasturtium blossoms
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

1. In a medium-sized, heavy-bottomed pot, melt 2 tablespoons unsalted butter.
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. Stir in 1 cup Arborio rice and cook 2 minutes, stirring constantly, until the rice is shiny but not browned.
4. Pour in 1/2 cup dry white vermouth and raise the heat to high.
5. Cook until the vermouth has been absorbed, about 3 minutes, and then reduce heat to medium.
6. Stir in 1 cup simmering chicken or vegetable broth and simmer uncovered, stirring occasionally, until most of the liquid is absorbed.
7. Repeat with another cup of broth twice, stirring occasionally, until rice is tender but still firm enough to hold its shape.
8. Just before serving, stir in 1 cup each chopped watercress leaves and nasturtium blossoms.
9. Stir in 1/2 cup freshly grated Parmigiano-Reggiano cheese, and season to taste with salt and pepper.
10. Serve immediately, preferably on heated plates, garnishing each portion with a whole nasturtium blossom.

unsalted butter, sweet onions, carnaroli rice, simmering chicken, watercress leaves, blossoms, cheese

Taken from www.chowhound.com/recipes/risotto-with-nasturtium-blossoms-and-watercress-10392 (may not work)