Spinach Basil Risotto Cake With Star-Anise Carrot Syrup

Recipe Ingredients

2 cups	80g / 2.8oz	Spinach leaves
2 cups	80g / 2.8oz	Sweet basil leaves
2/3 cup	157ml	Canola oil
4 cups	948ml	Vegetarian Risotto - see * Note
3/4 cup	109g / 3.8oz	Reggiano cheese
		(other Parmesan or hard cheeses will work)
2 cups	474ml	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

Recipe Instructions

* 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 1/2 of the green puree and 1/2 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 2 1/2-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.

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

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