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Spinach Basil Risotto Cake With Star-Anise Carrot Syrup Recipe - Cooking Index

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Spinach Basil Risotto Cake With Star-Anise Carrot Syrup

Type: Rice
Courses: Main Course, Vegetarian
Serves: 4 people

Recipe Ingredients

2 cups 80g / 2.8ozSpinach leaves
2 cups 80g / 2.8ozSweet basil leaves
2/3 cup 157mlCanola oil
4 cups 948mlVegetarian Risotto - see * Note
3/4 cup 109g / 3.8ozReggiano cheese
  (other Parmesan or hard cheeses will work)
2 cups 474mlSpinach 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.

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


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6 (1 votes)

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