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
¼ cup Flour
Salt
Pepper
2 cups Vegetable Oil
Dredge:
¾ cups Flour
2 Eggs
½ cup Cornmeal
1 ½ cups Panko
Eggs:
4 – 6 Eggs
2 Tbsp. White Vinegar
Cajun Hollandaise Sauce:
6 Tbsp. Butter
1/2 tsp. Cajun Seasoning
1/4 tsp. Old Bay
1 Tbsp. Lemon Juice
3 Egg Yolks
2 dashes Tabasco
1 tsp. Siracha
1/2 Tbsp. Tarragon Leaves
Salt
Pepper
❃❃Make 4 – 6 Cakes❃❃
Preparation
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.
Crack eggs into 4 – 6 separate ramekins or small bowls.
Add water to a saucepan that is at least 3-4” high.
Place chicken stock and Old Bay in a small saucepan and heat on low.
Place flour for dredge into a bowl or on a plate, beat eggs in a bowl and mix cornmeal and panko in a bowl or on a plate.
Risotto
Cakes
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. Cool risotto until it can
be handled and stir in ¼ cup flour. Form
mixture into 4 – 6 risotto cakes.
Begin to heat vegetable oil in a cast iron pan until it reaches 350.
Place each cake in the flour lightly covering, place in the egg mixture ensuring all parts of the cake are covered and finally thoroughly coat each cake in the panko, cornmeal mixture. If you have time to refrigerate do so for about an hour to set cakes.
Once oil has come to 350 place the risotto cakes in the oil and cook on each side until browned and slightly crunchy. As cakes finish remove them and place them on the cookie sheet. Once all cakes are cooked place cookie sheet in oven to keep them warm.
Hollandaise
Sauce
In
a blender add egg yolks, lemon juice, tabasco, siracha, tarragon leaves, old
bay, Cajun seasoning, pinch of salt and a pinch of pepper. Blend until
everything is combined and it starts to thicken. Melt the butter in a
microwave safe measuring cup, remove small cover on the top of the blender lid
and while blending slowly stream in the butter. The sauce will start to
become very thick but still pourable. Set aside until ready for assembly.
If sauce thickens too much add a teaspoon of hot water and blend or stir until
it loosens.
Eggs
In
a pan that is large enough to hold 4 – 6 eggs and is about 3 inches deep, add
enough water to fill it ¾ full. Bring water to a simmer and add white
vinegar. Slowly add each egg, one at a time, and let the whites slightly
solidify and fold over the yolk before adding the next egg. Cook each egg
for approximately 2-3 minutes or until the whites are solid and the yolk is
still wobbling but not raw. Remove each egg to a paper towel lined plate
with a slotted spoon slightly tapping to drain any excess water.
Assembly
As
eggs are cooking remove cakes from oven. Place 1 – 2 cakes on each plate,
top with poached egg as you remove them from the water. Once all are
assembled pour hollandaise over each or serve on the side.
Note: See Mains for Low Country Boil Risotto. Use the leftovers to make cakes for the benedicts by adding ¼ cup flour to cooled mixture. If there are no leftovers from the Low Country Boil Risotto the recipe can be made, and cakes formed the night before and in the morning dredge and fry in the oil.