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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