Caramelized Onion, Venison Sausage, Mushrooms, Bacon, 5 Shrimp & Green Peppers Risotto Recipe

Cooking Instructions

1. 1

   Caramelize the Onions

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes. Remove from the skillet and set aside.

2. 2

   Cook the Bacon and Sausage

   In the same skillet, add the diced bacon and cook until crispy. Add the sliced venison sausage and cook until browned. Remove the bacon and sausage from the skillet and set aside.

3. 3

   Sauté the Vegetables

   In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, mushrooms, and green bell pepper until softened, about 5 minutes.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.

5. 5

   Add Broth and Cook

   Gradually add the broth, one cup at a time, stirring frequently, allowing the rice to absorb the liquid before adding more. Cook for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Cook the Shrimp

   In the last 5 minutes of cooking, add the shrimp to the risotto and stir until they turn pink and are cooked through.

7. 7

   Finish the Risotto

   Stir in the caramelized onions, cooked bacon, venison sausage, grated Parmesan cheese, and season with salt and black pepper. Remove from heat.

8. 8

   Serve

   Garnish with fresh parsley and serve warm.