Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 shallot (minced)
  • 1/2 medium red bell pepper (finely chopped)
  • 2 cloves garlic (minced)
  • 1 cup arborio rice (risotto rice)
  • 1/4 cup dry white wine (like Chardonnay)
  • 4 cups fish (seafood or chicken stock)
  • 4 slices bacon
  • 1/2 to 1 pound peeled and deveined shrimp (tails removed)
  • 3/4 cup corn kernels (if canned, drained or thawed if frozen)
  • 1 lemon (juiced)
  • 1/4 cup fresh Italian parsley (minced)
  • 1/4-1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Instruction

  • Heat the olive oil in a large pot over medium heat. Add the shallot, red bell pepper and garlic and sauté for about three minutes, until soft. Add the rice and toss to coat each kernel with oil.
  • Add the white wine to the pot and stir. Cook until all the wine has been absorbed—about three minutes.
  • Now, add the stock—a quarter cup at a time—stirring after each addition and not adding any more until the previous addition has been completely absorbed. It will take about 45 minutes to complete this step but don’t skip it! It will ensure you completely creamy, restaurant-style risotto.
  • After all the stock has been absorbed into the risotto, turn off the heat.
  • While risotto is cooking, cook bacon strips in a sauté, frying or other shallow pan over medium heat until crisp. Transfer to a paper towel-lined plate, reserving bacon drippings. Crumble the strips into small bits.
  • Season shrimp with salt and black pepper. Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and firm. Transfer to the plate with the bacon.
  • Add the crumbled bacon, corn kernels and shrimp to the risotto, along with minced parsley and season with salt to taste. Serve each bowl of risotto with a big squeeze of lemon over top. Taste and season.