Shrimp and Corn Risotto with Bacon
Servings: 4 servings
- 3 cups chicken broth
- 4 slices bacon (halved)
- 12 shrimp (jumbo)
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 red bell pepper (finely chopped)
- 1/2 medium onion (finely chopped)
- 4 cloves garlic minced
- 2/3 cup arborio rice
- 2 tbsp dry white wine
- 3/4 cup corn kernels
- 1/4 cup heavy cream
- salt and pepper to taste
- 1/4 cup asiago cheese (grated)
Pour broth in a pot and bring to a simmer.
Cook bacon strips over medium heat until crisp. Once ready transfer to paper towel to absorb some of the oil. Cut half of the strips into small pieces. Crumbling a few pieces for garnish.
Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and slightly firm adding salt and pepper for seasoning between flipping the shrimp. Transfer to a plate and set aside.
Heat butter and olive oil over medium-high heat. Add the onion and cook on medium-low heat. Cook the onion until softened, being careful not to brown the onion. Add the red bell pepper and cook 2-3 more minutes.
Add the garlic and arborio rice and cook 1-2 minutes, continuously stirring the rice to ensure you don't burn or brown the rice. Add the white wine and cook.
Be sure to only add the chicken broth one ladle at a time. Once rice is creamy and has reached an al dente stage, about 25 to 30 minutes. If not enough broth, simply add hot water.
Add corn kernels, heavy cream, bacon, shrimp, cayenne pepper and cheese. Heat through. Adjust seasoning with salt and black pepper to taste.