Salmon With Carrot Risotto And Broccolini For Two

Directions

1. 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.
2. Serve with tea; lemon ice dessert.
3. Timing: 30 min for risotto plus about 5 min to cook the vegetable and fish. While the risotto is cooking, ready a pot of boiling water for the broccolini and preheat the grill.
4. 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. warm stock mix and put in small bowl; dissolve curry paste in it. When this is completely smooth, add in to stock mix in saucepot.
5. 2. In a large saute/fry pan over medium heat, hot extra virgin olive oil. Stir in shallots and cook slowly for 2 min. Don't allow shallots to brown. Stir in rice and coat grains with oil.
6. 3. Remove bay leaf from stock mix, then slowly add in stock mix 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 in very warm water or possibly more broth. When rice al dente and creamy, stop adding liquid.
7. 4. Stir scallions and cilantro into the rice; season to taste with salt and pepper. Keep hot.
8. 5. Boil broccolini in plenty of salted water for 5-6 min.
9. 6. While broccolini is cooking, grill or possibly saute/fry salmon fillet till medium rare (4 to 5 min).
10. To serve, cut salmon into two portions (if necessary). Arrange attractivelyon plate or possibly pasta bowl with risotto and broccolini. Garnish rice.
11. Chef/Owner Lobster Club (casual dining). Both restaurants are in New York City. Anne was one of Bertolli's Featured Chef (august 97)
12. NOTES : Tested. You may want more salmon than we had. -pat