RFCJ RECIPE ARCHIVE
Posted by : BGL Latkes: Risotto - dairy
I actually saw this show and thought it might be a nice alternative latkas. It seems like a bit of work. The presentation and combination of colors was a feast for the eyes! Barbara * Exported from MasterCook Mac * RISOTTO BISCOTTO Recipe By : Ming Tsai Serving Size : 6 Preparation Time :4:00 Categories : Vegies Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups spinach leaves 2 cups sweet basil leaves 2/3 cup canola oil 4 cups vegetarian risotto [recipe below] 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 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. STAR-ANISE CARROT SYRUP 32 ounces fresh carrot juice 2 pieces star anise 1 cup canola oil Salt and white pepper to taste In a stainless steel casserole, reduce carrot juice with star anise until all of the water is evaporated. There will be a carrot >scum= left. 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. Yield: 4 servings - - - - - - - - - - - - - - - - - - Per serving: 217 Calories; 24g Fat (98% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 11mg Sodium NOTES : SPINACH BASIL RISOTTO CAKE WITH STAR-ANISE CARROT SYRUP * Exported from MasterCook Mac * VEGETARIAN RISOTTO Recipe By : East Meets West Serving Size : 4 Preparation Time :1:00 Categories : Vegies Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Canola oil 2 finely diced yellow onions 1 tablespoon minced garlic 1 pound arborio rice 1/2 cup white wine 32 ounces hot vegetable stock -- (32 to 48) Salt and black pepper to taste In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning. Yield: 4 servings for both ----------------------------------------------------------- Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved - - - - - - - - - - - - - - - - - - Per serving: 423 Calories; 0g Fat (0% calories from fat); 8g Protein; 89g Carbohydrate; 0mg Cholesterol; 22mg Sodium NOTES : Ming Tsai
