Spinach Basil Risotto Cake with Star-Anise Carrot Syrup
- 2 cups spinach leaves
- 2 cups sweet basil leaves
- 2/3 cup canola oil
- 4 cups vegetarian risotto
- 3/4 cup Reggiano cheese or other Parmesan or hard cheeses will work
- 2 cups spinach chiffonade
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Chive batons for garnish
- 32 ounces fresh carrot juice
- 2 pieces star anise
- 1 cup canola oil
- Salt and white pepper to taste
- 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 carrot syrup and garnish with chive batons.
- In a stainless steel casserole, reduce carrot juice with star anise until all of the water is evaporated.
- There will be a carrot.
- Remove the star anise and scrape the "scum" to a blender.
- Blend at high speed while slowly adding oil to emulsify.
- Check for seasoning.
- Store at room temperature.
spinach leaves, sweet basil, canola oil, vegetarian risotto, reggiano cheese, chiffonade, lemon, salt, chive batons, carrot juice, anise, canola oil, salt
Taken from www.foodnetwork.com/recipes/spinach-basil-risotto-cake-with-star-anise-carrot-syrup-recipe.html (may not work)