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Ingredients

Risotto Cake

• 2 c. spinach leaves
  
• 2 c. sweet basil leaves
  
• 2/3 c. Canola oil
  
• 4 c. vegetarian risotto
  
• ¾ c. Reggiano cheese or other Parmesan or hard cheese will work
  
• 2 c. spinach leaves cut into strips
  
• Juice of ½ lemon
  
• Salt and pepper to taste
  
• Chives batons for garnish
  
  Star Anise Carrot Syrup
  
  • 32 oz. Fresh carrot juice
    
  • 2 piece star anise
    
  • 1 c. Canola oil
    
  • Salt and black pepper to taste

Directions

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 the vegetarian risotto and place in large bowl. Make sure risotto is not too hot before adding puree. Fold in ½ of the green puree and ½ 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 4 hours to overnight. Cut 2 ½-inch circles of risotto and pan sear in a non-stick pan coated lightly with oil. Color both sides well. Toss spinach strips 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

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. Scrape the carrot scum and put in a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning. Store at room temperature.

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Copyright 2002, Dan Dodson