Ingredients
Risotto:
2 ½ cups Chicken Stock
1 Tbsp. Old Bay Seasoning
¾ cups Risotto
½ cup White Wine
2 Tbsp. Butter
1 cup chopped Leeks
1 ½ cups Corn Kernels
7 oz. Smoked Sausage
½ lb. Shrimp
1 Tbsp. chopped Garlic
1/3 cup Parmesan Cheese
½ Lemon juiced
Salt
Pepper
Potatoes:
1 cup thin sliced Potato
1 ½ cups Vegetable Oil
1/3 cup Parsley Leaves
❃❃Serves 4 – 6❃❃
Preparation
Slice potatoes and place them in a bowl of cold water. Cut sausage into bite size pieces, chop garlic, cut shrimp into bite size pieces, clean and chop leeks and chop parsley.
Preheat oven to 200.
Cover a cookie sheet with foil or parchment and top with a cooling rack.
Place chicken stock and Old Bay in a small saucepan and heat on low.
Begin to heat vegetable oil to 350 in a cast iron or thick bottomed pot.
Potatoes
Remove potatoes from water and dry well with a clean kitchen towel or with paper towels. Once oil is heated to 350 add potatoes and cook until crispy. Remove from oil to the cooling rack and keep warm in the oven until risotto is done.
Risotto
In a heavy bottomed pot add the butter, leeks, pinch of salt and pinch of pepper. Cook until leeks begin to soften and add risotto. Cook until risotto begins to slightly brown. Add garlic and cook for a minute until no longer raw and add white wine. Cook until wine has reduced completely and over medium heat start to add chicken stock two ladles at a time. Allow all the stock to absorb into the risotto and add two more ladles of stock. Continue this process until all stock has been used and is absorbed into the risotto. The risotto should be completely cooked, and this process should take around 20 minutes.
Add sausage, corn and shrimp and cook until heated through. Once everything is warm and the risotto is soft remove from heat and stir in parmesan. Finally stir in a squeeze of lemon, taste for seasoning and add salt and/or pepper.
Plate risotto and top each with crispy chips and parsley.
Note: See Breakfast items for the Low Country Boil Risotto Cake Benedicts. Use this same recipe or the leftovers from this recipe to make cakes for the benedicts.