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 | T | Capers |
4 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 5157
Calories From Fat: 1587
Total Fat: 177.5g
Cholesterol: 0mg
Sodium: 5492mg
Potassium: 6537.6mg
Carbohydrates: 743.4g
Fiber: 6.3g
Sugar: 37.5g
Protein: 79g