Lowcountry Chicken, or Shrimp and Risotto

Are you sitting down? Okay, I don’t own a deviled egg tray and I don’t like grits. I know, I know, I’m Southern and I ought to love grits but I like my cornmeal made into cornbread or battering fish not as mush in a bowl. Maybe it is the texture. I don’t know but I don’t like it so I thought I would try Low country style over risotto which is still creamy. I used chicken for it since Goog, the middle werewolf, is opposed to shrimp but I did ours with shrimp so this will work either way. This is not diet food and not a dish that you make unless you really like someone. This will be work but it will be worth it! First the risotto:

1 ½ cups of Arborio rice

4 tablespoons of butter

½ cup of parmesan cheese, shredded

4 cups of chicken stock

½ cup of white wine

Melt the butter in a large pot and heat the chicken stock and white wine in another pot. Once the butter is melted and the stock mixture is simmering add the rice to the butter. Cook this over medium heat, stirring constantly, until it begins to get translucent.

Add about one cup of the stock and wine to the rice and stir until it is soaked up. Keep adding the stock one cup at a time and stirring and stirring until all of the stock is soaked up and the rice is creamy and soft. If you are almost out of stock and the rice is still slightly hard then add some water to the pan and stir it into the rice in the same manner until everything is done. The stock I use is well seasoned so I don’t add anything else to my risotto but you can test the flavor and add white pepper or salt if needed but be sure to stir in the parmesan first. Keep this warm while you make the chicken and the sauce.

For the sauce and chicken:

1 pound of chicken or shrimp

4 slices of thick bacon, diced

6 tablespoons of butter

½ of a medium onion, diced

½ of a red bell pepper, diced

½ teaspoon of garlic powder

½ teaspoon of Cajun seasonings

½ teaspoon of salt

¼ teaspoon of white pepper

¼ teaspoon of red pepper flakes

1 tablespoon of all purpose flour

½ -1 cup of chicken stock

¼ cup of Marsala or sherry

2 tablespoons of lemon juice

1 tablespoon of chopped parsley

1 green onion, chopped

Take the bacon and cook it in a pan until crispy then remove it and cook the chicken, or shrimp, in the bacon fat with the Cajun seasoning. Once the meat is cooked remove it also and add the butter. When the butter is melted add the diced onion and bell pepper.  Once the veggies begin to soften add the garlic, red pepper flakes, salt, and let cook for a minute. Next add your flour and let that cook for a minute then add ½ cup of your chicken stock and the wine. Cook on low and if it looks too thick then add a little more stock. Add back in the bacon and the chicken, or shrimp, and let cook on low for another few minutes. Remove from heat and stir in the lemon juice, parsley, and green onion. Serve over the risotto.

2 Comments Add yours

  1. Aunt Cindy in Texas says:

    Do you use sweet marsala/sherry ~or~ dry?

    1. raisingwerewolves says:

      Sweet marsala but dry sherry.

      Sent from my iPhone

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