Sauteed risotto cake with capers and parmesan sauce

1 servings

Ingredients

Quantity Ingredient
6 ounces Olive oil
4 Whole peeled shallots
1 pounds Arborio rice
2 cups White wine
32 ounces Clam juice
Salt
Pepper
4 tablespoons Capers
4 tablespoons Black olives; pitted
¾ cup Aged Parmesan cheese; grated
4 ounces Bread or hi gluten flour
1 cup Aged Parmesan cheese
1 pounds Plugra butter; cut into cubes
3 ounces Clam juice
Salt and pepper

Directions

PARMESAN SAUCE

In a rondo, or skillet heat the olive oil. Add chopped shallots. Sweat and then add arborio rice. Stir for 2 minutes. Add white wine and reduce by half. Add clam juice slowly until rice is fully cooked. Add salt, pepper, capers, black olives, and Parmesan. Remove arborio rice and put in a 3-inch deep pan and cool. After 20 minutes, cut with medium cookie cutter and dust with flour. Saute until golden brown.

PARMESAN SAUCE:

In a food processor combine Pasrmesan cheese and butter. Transfer to a saucepan, set over low heat and whisk in clam juice. Add salt and pepper.

Butter may be frozen.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN Converted by MM_Buster v2.0l.

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