Shrimp and Bacon Risotto


2 shallots, diced

2 slices bacon, diced

1 clove garlic, diced

1-2 tbsp olive oil (enough to coat the rice)

1 to 1.5 c Arborio rice

2-3 c stock

1 c peas

1 lb medium shrimp

4 slices bacon, diced

zest of 1 lemon

Cook the bacon over medium-hi heatin a dry skillet until crispy. Add the shallots and garlic, and cook until translucent. Add the rice and enough olive oil. Turn the heat to medium and stir until the rice is coated and slightly toasted. Slowly add the stock, always making sure the rice doesn’t have too much liquid, or it’ll boil, and the texture won’t work. Keep adding a bit of stock until the rice is creamy and has a little al dente bite. 10 minutes out, cook the second batch of bacon over high heat. Throw in the shrimp and cook for about 4 minutes, until just cooked. Add The bacon shrimp to the rice, add the peas, and zest a lemon into the pot. Very tasty and impressive!


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