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
PARMESAN SAUCE
1 c Aged Parmesan cheese
1 lb Plugra butter; cut into
-cubes
3 oz Clam juice
Salt and pepper
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.
Yields
1 servings