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.

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