Recipe for Salmon with Carrot Risotto and Broccolini for Two 
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Yield:
2
Ingredients:
Amount Ingredient
3/4 cup arborio rice
3/4 cup carrot juice
1/4 cup low sodium vegetable broth
1/2 cup hot water or as needed
1 sm bay leaf
3 slc ginger to taste
1/4 tsp red Thai curry paste
1 sm shallot peeled and minced
2 tsp olive oil
2 tbl thinly sliced green onions
1 tbl chopped fresh cilantro or more
salt and pepper to taste
1/2 oz salmon fillets skin removed
spring salad greens or mint for garnish
Instructions:
Instructions: Anne Rosenweigs 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, its easy to create a very special meal.

Serve with tea; lemon ice dessert.

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 attractively
on plate or pasta bowl with risotto and 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 Bertollis Featured Chef (august 97)

NOTES : Tested. You may want more salmon than we had. -pat

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