Spinach Basil Risotto Cake with Star-Anise Carrot Syrup Recipe | Ming Tsai | Food Network

Ingredients

• 2 cups spinach leaves
• 2 cups sweet basil leaves
• 2/3 cup canola oil
• 4 cups vegetarian risotto
• 3/4 cup Reggiano cheese or other Parmesan or hard cheeses will work
• 2 cups spinach chiffonade
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Chive batons for garnish
• 32 ounces fresh carrot juice
• 2 pieces star anise
• 1 cup canola oil
• Salt and white pepper to taste