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!!
We were just in Savannah but didn’t have time to get to Garibaldi’s but we were dreaming of the risotto cakes and thought about the time we had dinner there with you guys. This is a special recipe to have for a special occasion! Thanks and Happy New Year!
Wow, all of your recipes look really delicious, including this one! I’d like to try this sometime. Hopefully, I wouldn’t mess it up too much! I might have to call you for some help! 🙂
Hey there! I’m at work surfing around your blog from my new iphone 5!
Just wanted to say I love reading your blog and look forward to all your posts!
Keep up the outstanding work!
An outstanding share! I have just forwarded this onto
a coworker who had been doing a little research on this.
And he in fact ordered me breakfast because I discovered it for him…
lol. So allow me to reword this…. Thank YOU for the meal!!
But yeah, thanx for spending the time to discuss this matter
here on your internet site.
This is really interesting, You’re an overly professional blogger.
I’ve joined your rss feed and stay up for in search
of more of your magnificent post. Also, I’ve shared your site in my social networks
We absolutely love your blog and find the majority of your post’s to
be just what I’m looking for. Does one offer guest writers to write content for yourself?
I wouldn’t mind creating a post or elaborating on a lot of the subjects you write
about here. Again, awesome site!
I am beyond thrilled to have this recipe!!! I used to live in Charleston and had this dish only once, but never forgot it! I will make it today. Thanks for pursuing it and thanks to the chef for giving it to you! Cannot wait to eat it!
New users often get a bit confused between the added functionality of a new theme and plugins.
By adding a “share” module to your articles, you make it easy for visitors to forward your articles to others.
The one thing that will make you blog successful is
quality content.
Do you have a recipe to make the actual risotto for this?? I’ve never made risotto so this is all new for me. Went to garibaldis for the first time 2 weeks ago and have been craving this savory treat ever since!! Thank you for sharing!!!
Morgan ~ there is a recipe for mushroom and red pepper risotto on the site both recipes being similar. You could use either just remove like on the peppers one remove peppers, thyme and chives and you have my basic recipe and that is a good go to recipe. You can other things back in too as well….email me back if you have more questions …please.
We were just in Savannah but didn’t have time to get to Garibaldi’s but we were dreaming of the risotto cakes and thought about the time we had dinner there with you guys. This is a special recipe to have for a special occasion! Thanks and Happy New Year!
Thanks…Happy New Year to you all. Hope to see you all soon!
This dish looks so tasty!! Happy New Year!
Thanks and Happy New Year!
Wow, all of your recipes look really delicious, including this one! I’d like to try this sometime. Hopefully, I wouldn’t mess it up too much! I might have to call you for some help! 🙂
K ~ would love to hear from you. Happy New Year to you both!! Sending you our best wishes for a wonderful healthy year. xoxo
Hey there! I’m at work surfing around your blog from my new iphone 5!
Just wanted to say I love reading your blog and look forward to all your posts!
Keep up the outstanding work!
An outstanding share! I have just forwarded this onto
a coworker who had been doing a little research on this.
And he in fact ordered me breakfast because I discovered it for him…
lol. So allow me to reword this…. Thank YOU for the meal!!
But yeah, thanx for spending the time to discuss this matter
here on your internet site.
Thanks for sharing your thoughts about risotto. Regards
This is really interesting, You’re an overly professional blogger.
I’ve joined your rss feed and stay up for in search
of more of your magnificent post. Also, I’ve shared your site in my social networks
We absolutely love your blog and find the majority of your post’s to
be just what I’m looking for. Does one offer guest writers to write content for yourself?
I wouldn’t mind creating a post or elaborating on a lot of the subjects you write
about here. Again, awesome site!
I am beyond thrilled to have this recipe!!! I used to live in Charleston and had this dish only once, but never forgot it! I will make it today. Thanks for pursuing it and thanks to the chef for giving it to you! Cannot wait to eat it!
New users often get a bit confused between the added functionality of a new theme and plugins.
By adding a “share” module to your articles, you make it easy for visitors to forward your articles to others.
The one thing that will make you blog successful is
quality content.
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Do you have a recipe to make the actual risotto for this?? I’ve never made risotto so this is all new for me. Went to garibaldis for the first time 2 weeks ago and have been craving this savory treat ever since!! Thank you for sharing!!!
Morgan ~ there is a recipe for mushroom and red pepper risotto on the site both recipes being similar. You could use either just remove like on the peppers one remove peppers, thyme and chives and you have my basic recipe and that is a good go to recipe. You can other things back in too as well….email me back if you have more questions …please.
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