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.