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Name: Spinach Basil Risotto Cake with Star-Anise Carrot Syrup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Chive batons; for garnish; 2/3 c Canola oil; Star-Anise Carrot Syrup; see; 2 c Spinach leaves; 2 c Spinach chiffonade; Salt to taste; (other Parmesan or hard; 3/4 c Reggiano cheese; 4 c Vegetarian Risotto; see *; Juice of 1/2 lemon; Black Pepper freshly ground; 2 c Sweet basil leaves

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INGREDIENTS

Chive batons; for garnish
2/3 c Canola oil
Star-Anise Carrot Syrup; see
2 c Spinach leaves
2 c Spinach chiffonade
Salt ; to taste
(other Parmesan or hard
3/4 c Reggiano cheese
4 c Vegetarian Risotto; see *
Juice of 1/2 lemon
Black Pepper ; freshly ground
2 c Sweet basil leaves

Servings

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. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A33) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-22-1999 Recipe by: Ming Tsai

NOTES

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Spinach Basil Risotto Cake with Star-Anise Carrot Syrup

Chive batons; for garnish
2/3 c Canola oil
 Star-Anise Carrot Syrup; see
2 c Spinach leaves
2 c Spinach chiffonade
 Salt to taste
 (other Parmesan or hard
3/4 c Reggiano cheese
4 c Vegetarian Risotto; see *
 Juice of 1/2 lemon
 Black Pepper freshly ground
2 c Sweet basil leaves

* 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.    Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -  (Show # MT-1A33)    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    01-22-1999    Recipe by: Ming Tsai

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 4 servings

Calories: 352
Calories from Fat: 348 (99%)

Amt Per Serving		% DV

	Total Fat 38.7g	52 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 22.6g
	Polyunsanturated Fat 11.3g
Cholesterol 0mg		0 %
Sodium 24.3mg		1 %
Potassium 211.7mg		6 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 1.1g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 352

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