Carrot, Celery and Nasturtium Risotto

One of the nicest risottos I have ever eaten was in Florence, and it couldn’t have been simpler – no expensive foie gras, truffles or porcini, just finely diced carrots and celery. I have taken it one step further with the addition of golden nasturtium flowers, which somehow enhance the rusticity of the dish. A deep, heavy frying pan is needed for cooking risotto.