Shrimp Risotto Recipe
jumbo shrimp, bacon, corn, basil, and parmesan garlic risotto
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat and keep it warm throughout the cooking process.
- 2
Cook the Bacon
In a large skillet or saucepan, cook the bacon over medium heat until crispy. Remove from the pan, crumble, and set aside, leaving the bacon fat in the pan.
- 3
Cooking the Risotto
- 4
Toast the Rice
Add the Arborio rice to the pan and stir to coat with the oil and fat. Cook for 2 minutes until the rice is slightly translucent.
- 5
Add Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Incorporate Shrimp and Corn
When the rice is almost done, add the corn and shrimp to the risotto. Cook for an additional 5-7 minutes until the shrimp are pink and opaque.
Finishing Touches
- 7
Add Cheese and Basil
Remove the pan from heat and stir in the grated Parmesan cheese and chopped basil. Season with salt and black pepper to taste.
- 8
Serve
Spoon the risotto into bowls, topping with crumbled bacon and additional basil if desired. Serve immediately.
