INGREDIENTS

INSTRUCTIONS

Anne Rosenweig's carrot risotto is a fusion of Italian rice and Thai spice.
The carrot juice not only colors the risotto: its sweetness balances the
heat from red Thai curry. When served with a grilled fillet of salmon and
baby broccoli, it's easy to create a very special meal. Serve with tea;
lemon ice dessert.
See Broccolini : An introduction. (TM) "Broccolini" is a trademark of Mann
Packing Co at www.broccoli.com
Timing: 30 minutes for risotto plus about 5 minutes to cook the vegetable
and fish. While the risotto is cooking, ready a pot of boiling water for
the broccolini and preheat the grill.
1. In a small saucepot, over high heat, bring carrot juice, stock, bay leaf
and several thin slices of peeled ginger to a boil. Take out 3 tbs. hot
stock mixture and put in small bowl; dissolve curry paste in it. When this
is completely smooth, add to stock mixture in saucepot.
2. In a large saute pan over medium heat, warm olive oil. Stir in shallots
and cook slowly for 2 minutes. Do not allow shallots to brown. Stir in rice
and coat grains with oil.
3. Remove bay leaf from stock mixture, then slowly add stock mixture to
rice, 1/3 at a time, stirring and allowing rice to absorb liquid before
more is added. If more liquid is needed to cream the rice, add very hot
water or more broth. When rice al dente and creamy, stop adding liquid.
4. Stir scallions and cilantro into the rice; season to taste with salt and
pepper. Keep warm.
5. Boil broccolini in plenty of salted water for 5-6 minutes.
6. While broccolini is cooking, grill or saute salmon fillet until medium
rare (4 to 5 minutes).
To serve, cut salmon into two portions (if necessary). Arrange on plate or
pasta bowl with one-third of the risotto and half the broccolini. Garnish
rice.
REF: Anne Rosenweig: Chef/Co-owner of Arcadia (fine dining), and Chef/Owner
Lobster Club (casual dining). Both restaurants are in New York City. Anne
was one of Bertolli's Featured Chef (august 97)
http://homearts.com/sites/bertolli/897bechefs.htm. See also: Great Women
Chefs by Julie Stilllman (1996 Turner Publishing ISBN 1570362955)
Tested. Pat Hanneman <kitpath@earthlink.net> 1/99 EACH SERVING
530    cals, 9g fat or 15% cff.
Recipe by: Chef Anne Rosenweig, Arcadia, NYC (adaptation)
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Feb 4,
1999, converted by MM_Buster v2.0l.

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