Spinach basil risotto cake with star-anise carrot syrup

4 servings

Ingredients

Quantity Ingredient
2 cups Spinach leaves
2 cups Sweet basil leaves
⅔ cup Canola oil
4 cups Vegetarian Risotto; see * Note
¾ cup Reggiano cheese
(other Parmesan or hard cheeses will work)
2 cups Spinach chiffonade
Juice of 1/2 lemon
Salt; to taste
Freshly-ground black pepper; to taste
Star-Anise Carrot Syrup; see * Note
Chive batons; for garnish

Directions

* Note: See the "Vegetarian Risotto" and "Star-Anise Carrot Syrup" recipes which are included in this collection.

In a pot of very salty boiling water, blanch the spinach and basil for about 45 seconds. Immediately shock in an ice bath and squeeze out excess water. In a blender, blend at high speed while adding the oil. Season the puree. Take Vegetarian Risotto and place in large bowl. Make sure risotto is not too hot before adding puree. Fold in ½ of the green puree and ½ of the cheese. If risotto is not green, add more puree. Check for seasoning and add more cheese if necessary. Spread risotto into a baking pan lined with parchment paper. Risotto should be at least 2 inches high. Place a sheet of parchment paper on top and chill for at least 4 hours to overnight. Cut 2½-inch circles of risotto and pan sear in a non-stick pan coated lightly with oil. Color both sides well. Toss spinach chiffonade with lemon juice, salt and pepper. Place a small mound in the middle of a plate and top with risotto cake. Drizzle Star-Anise Carrot Syrup and garnish with chive batons. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A33)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-22-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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