Shrimp and Bacon Risotto.
I think I have the 56th recipe you must add to your New Year’s Even menu.
Why do we get so intimidated by risotto?
There really is no need. I promise. It is simple. And this dish can be made in 30 minutes! Even Mr. How Sweet classifies this as a full meal since it has two types of meat.
But I wouldn’t be surprised if he added a steak on the side.
A few weeks ago, Victoria mentioned in the comments about making risotto with bacon drippings. It has been on my mind ever since.
I love bringing out the Mother Lovett in me. Bacon grease makes it better.
As crazy as it may sound, I think risotto is nearly foolproof. I simply add a little bit of liquid to cover the rice, let it simmer until the rice absorbs it, then add a little more liquid. I don’t even add hot liquid. I don’t even measure my liquid. I’m probably not doing it right. But it’s delicious. And easy.
You must try it!
And the dish really does have it all.
What else do you need? Cheese?
Now you’re just getting greedy.
Shrimp and Bacon Risotto
- Heat a saucepan on medium heat. Chop bacon slices and add to pan, frying until crispy. Remove with a slotted spoon and drain on a paper towel, leaving bacon drippings in pan. Measure one cup of rice and add to pan, along with minced garlic. Stir to toast rice, about 2-3 minutes.
- Pour in one cup of white wine and turn heat down to a simmer, and allow rice to soak it up. Add chicken stock one cup at a time, allowing rice to absorb it. 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. If it is not soft, add another 1/2-1 cup.
- Stir in shrimp (I used pre-cooked shrimp since I was pressed for time – using 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!) and fold in bacon, reserving a few pieces for garnish. Stir in parsley. Serve immediately.
I’m really not sure how I could ever make risotto without bacon now.