2 c Spinach leaves
2 c Sweet basil leaves
2/3 c Canola oil
4 c Vegetarian Risotto; see *
-Note
3/4 c Reggiano cheese
(other Parmesan or hard
-cheeses will work)
2 c 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
* 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.
Yields
4 servings