Braden Family Cookbook
BASIL RISOTTO CAKE WITH STAR-ANISE CARROT SYRUP
BISCOTTO (EAST MEETS WEST)
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 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 at least 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 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.
ANISE CARROT SYRUP
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.