Sausage & Shrimp Infused Risotto

INGREDIENTS

Ingredients for Risotto

1.5 # Wampler omega 3 sausage

2.5# Walmart Wild Gulf Shrimp cut into chunks \n6 tsp Challenge Butter

½ cup Cognac

3 tsp Herb mix of fresh chopped parsley, Basil & Thyme (each)

4 tsp Shallots Diced 

1½ cups Arborio Rice

3 cups mushrooms Sliced

¼ cup roasted red peppers fine diced

½ gal shrimp stock. using Minors shrimp base & water

2 cups heavy cream (great value)

Pinch of salt & pepper

1 lemon (juiced)

1½ cups parmesan cheese (great value)

½ tsp fresh garlic minced

Panko-Crusted Lamb Lollipops

Pesto Marinate

Cilantro Pesto

Herb de Provence (concentrate)

Mint Jelly 

Panko Mixture

Panko (Kikkoman) 

Chicken Powder (total) 

Kosher Salt 

Sugar (granulated) 

White Pepper (powder) 

Pesto Cream Sauce

Heavy Cream

Cilantro Pesto

Herb de Provence (concentrate)

Mint Jelly

White Pepper

Sugar (granulated) 

also need at least lamb chops\n

RECIPE

Method for sausage shrimp risotto In a small pot melt 3 tsp butter, add 2 tsp shallots, Shrimp & herb mix. Then add Cognac and flame then remove from pot and set to the side. In a different pot melt another 2 tsp of butter and add the rice and toast until a light golden brown. Then add the remaining shallots, garlic & mushrooms. Cook for about 5 minutes over medium heat. During this time start cooking sausage in a separate pan like browning off hamburger meat also in a separate pot add  ½ gallon of water  ½ cup of shrimp base and bring to a lite boil. Once all this is done Then add shrimp stock to the rice mixture and simmer for 12 to 15 minutes stirring a lot. Then add heavy cream remaining herbs, roasted red peppers & sausage, and simmer for an additional 10 to 15 minutes until the rice is done and the mixture is the right consistency. At this time add shrimp & juices to the rice and fold them together. finish with the last tsp of butter, parmesan, lemon, salt & pepper to taste