Potato and corn risotto with carrot juice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 4 | Scallions, cut in 4\" pieces | |
| 2 | larges | Baking potatoes, peeled cut in 1/4\" dice |
| 1 | cup | Corn kernels fresh or frozen |
| 2 | cups | Carrot juice * |
| ¼ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Heavy cream |
| 4 | tablespoons | Butter, cut in small pieces |
| ¼ | cup | Grated Parmesan cheese |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 8 | Sprigs chervil or flat-leaf parsley | |
Directions
* available at health food stores, juice bars, and specialty food shops.
1. Heat olive oil in a medium non-stick skillet. Add scallions and cook over high heat, stirring occasionally, until softened and well browned, about 3 minutes. Transfer to a paper-towel lined plate; cover with foil and keep warm.
2. In a medium nonreactive saucepan, combine potatoes, corn, carrot juice, and cayenne. Bring to a boil over moderately high heat and cook, stirring occasionally, until the potatoes are just tender and the liquid is reduced by half; about 15 minutes. Raise the heat to high, add the lemon juice, and bring to a boil. Add the heavy cream and lower heat to moderate. Stir in the butter, Parmesan, salt, and white pepper.
3. Ladle potato risotto into warmed shallow bowls or soup plates, garnish with the fried scallions and chervil and serve at once.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95