Try this Sauteed Risotto Cake with Capers And Parmesan Sauce recipe, or contribute your own.
Suggest a better descriptionIn 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. Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN
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Serving Size: 1 Serving (2858g) | ||
Recipe Makes: 1 | ||
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Calories: 6084 | ||
Calories from Fat: 3675 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 408.4g | 544 % | |
Saturated Fat 81.3g | 406 % | |
Monounsaturated Fat 269.4g | ||
Polyunsanturated Fat 41.8g | ||
Cholesterol 163.9mg | 50 % | |
Sodium 6489.4mg | 224 % | |
Potassium 2710.7mg | 71 % | |
Total Carbohydrate 450.7g | 133 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 433.2g | ||
Protein 132.4g | 189 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6084
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