Shrimp and Bacon Risotto

1. 1

   Heat a saucepan on medium heat.

2. 2

   Chop bacon slices and add to the pan, frying until crispy.

3. 3

   Remove with a slotted spoon and drain on a paper towel, leaving bacon drippings in the pan.

4. 4

   Measure one cup of rice and add to the pan, along with minced garlic.

5. 5

   Stir to toast rice, about 2-3 minutes.

6. 6

   Pour in one cup of white wine and turn heat down to a simmer, and allow rice to soak it up.

7. 7

   Add chicken stock one cup at a time, allowing rice to absorb it.

8. 8

   The easy way for me to do risotto is to pour enough liquid in so it is about 1/4 inch above the rice, let it absorb, then taste it for doneness.

9. 9

   If it is not soft, add another 1/2 to 1 cup.

10. 10

    Stir in shrimp (I used pre-cooked shrimp since I was pressed for timeusing raw shrimp and sauteing it in a bit of olive oil, wine and garlic before adding it to the risotto would deepen the flavor even more!)

11. 11

    and fold in bacon, reserving a few pieces for garnish.

12. 12

    Stir in parsley.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.