| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Olive oil |
| 4 |
|
Whole peeled shallots |
| 1 |
lb |
Arborio rice |
| 2 |
c |
White wine |
| 32 |
oz |
Clam juice |
|
|
Salt |
|
|
Pepper |
| 4 |
tb |
Capers |
| 4 |
tb |
Black olives; pitted |
| 3/4 |
c |
Aged Parmesan cheese; grated |
| 4 |
oz |
Bread or hi gluten flour |
| 1 |
c |
Aged Parmesan cheese |
| 1 |
lb |
Plugra butter; cut into cubes |
| 3 |
oz |
Clam juice |
|
|
Salt and pepper |
INSTRUCTIONS
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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