Sauteed Risotto Cake With Capers And Parmesan Sauce
| 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.
A Message from our Provider:
“Moses was called ‘God’s friend\”. Are you?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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