Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil 1 tb Lemon juice
4 Scallions, cut in 4" pieces 2 tb Heavy cream
2 lg Baking potatoes, peeled 4 tb Butter, cut in small pieces
-cut in 1/4" dice 1/4 c Grated Parmesan cheese
1 c Corn kernels 1 ts Salt
-fresh or frozen 1/4 ts White pepper
2 c Carrot juice * 8 Sprigs chervil
1/4 ts Cayenne pepper -or flat-leaf parsley

* 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

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