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

In a rondo, or skillet heat the olive oil. Add chopped shallots. Sweat and
then add arborio rice. Stir for 2 transactions. Add white wine and reduce by
one-half. Add clam juice slowly until rice is fully cooked. Add saltiness, peppercorn,
capers, black olives, and Parmesan. Remove arborio rice and put in a 3-inch
deep pan and poise. Afterwards 20 proceedings, cut with medium cookie cutter and dust
with flour. Saute until golden embrown.

PARMESAN SAUCE:

In a food processor combine Pasrmesan cheese and butter. Transfer to a
saucepan, set over low heat and whisk in clam succus. Add salt and peppercorn.
Butter may be frosty.