Crispy Risotto Cakes with Fresh Shrimp in a Country Ham Cream Sauce

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There is a restaurant in Savannah, Georgia we have gone to for years “Garibaldi’s” and each time I request the recipe for their risotto cakes never being lucky enough to leave with any info…this time the chef came out to the table and gave me the 411 on the recipe going over each step in great detail  ~ thank you! He was great guy so many thanks!!  Then went I got home guess what the 1st thing I did was? To see if I could now recreate that wonderful dish and yip heee I did it thanks to Gerald and  his generosity!! Thanks for sharing!! We love you!!

Step # 1
Make a basic risotto ~ onion, risotto, garlic, white wine, salt, pepper and chicken stock. While hot put in a spring form pan. For this application you want it to be somewhat dry. Mash pretty well so not to have air bubbles in your risotto cake. Cool in refrigerator over night.
Step # 2
Take country ham chop up in small dices about a cup full.
Saute in a pan until browned, remove to a plate.
Step # 3
Saute one pound fresh shrimp in the same pan on both sides remove to plate. Do not over cook…cook just until they have a little color.
Step # 4
Add 1 cup of cream a little half and half about 1/4 cup and the cooked chopped ham. Once you add the ham back in simmer on low until thick and bubbly. I did leave a few shrimp in to just add flavor to my sauce….if you leave your shrimp in you will over cook them making them tough.
Add shrimp back in right before plating~ resulting in a better finished product :~)
*There is another step I have learned over the years ~ would be to take the 2 cups cream and 1/2 cup half and half put in a large pan then simmer on low with the shrimp shells and a bay leaf until it has reduced to a little more than a cup then strain and get all the goodness from the shells. Do not waste any of the sauce. Pour cream back in pan add the ham to the pan and proceed as above ~ much more flavor more work too!
Step # 5
Cut the risotto into wedges, then coat each slice of risotto with little flour.
Step #6
Fry risotto cakes until golden brown. I was frying these at 360 in peanut oil.
Step # 7
Drain risotto cakes on a paper towel.
Step #8
Chop green onions or chives to put on top.
Step #9
Add shrimp back into your sauce.
Add 1 tablespoon of butter into sauce stirring until completely melted and mixed in ~ do not let sauce break. Add risotto cake to plate top with your sauce and green onions and enjoy…wonderful ! Try them they are really yummy or call me and buzz on over….see ya!
The Boys loved them! This is defently a keeper!! Thanks a million sharing this Gerald! I am so grateful XOXXO to you!!
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