Name: Sauteed Risotto Cake with Capers And Parmesan Sauce
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

Just as there are no ultimate tragedies for the believer, so for the impenitent unbeliever there are no ultimate blessings. Every good gift God bestows upon the wicked, for which the wicked do not glorify God or acknowledge His goodness with gratitude and worship, becomes a tragedy. The more gifts God gives that are despised by the recipient, the more guilt is incurred, so that, to the wicked, on Judgment Day the gifts of God’s kindness become tragedies.

R.C. Sproul

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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