Smooth Shrimp Risotto with Bacon is THE dish to make for Date Night In. This joins a lethargic cooked risotto with sautéed bacon and shrimp, all finished off with some newly ground parmesan cheddar. So extravagant, so heavenly!
We’ve been investing a great deal of energy at home recently – hi 2020 – thus today I’m giving you the ideal dish to make for a little gathering of two (or four if it’s a twofold date). This is what you need to appreciate a calm however significant evening at home.
Arborio Rice is an assortment of short-grained rice. It holds a greater amount of it’s regular starch content because of less processing (than normal since quite a while ago grained rice). The lethargic cooking measure (and the strategy underneath) discharges this starch, giving risotto it’s smooth consistency.
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 medium onion – chopped
- 3 cloves garlic – minced
- 1 1/2 cups Arborio rice
- 1 cup white wine (like Sauvignon Blanc) – or use extra broth
- 4 cups lower sodium chicken broth
- kosher salt and freshly ground black pepper – to taste
- 3/4 cup freshly grated parmesan cheese – plus more to serve
- 4 slices bacon – chopped
- 1 pound large raw shrimp – peeled, deveined, with tails removed
Instructions
- Heat a medium saucepan over medium-high heat. Add olive oil and butter, and when butter is melted, add the onion, kosher salt, and freshly ground black pepper to taste. Sauté until softened, approximately 3 minutes. Add garlic and Arborio rice, and stir for a couple of minutes to brown the rice slightly.
- Add the white wine, and cook until absorbed, stirring frequently. Then add 1/2 cup of the chicken broth at a time, waiting each time until the broth is absorbed. This will take approximately 20-25 minutes. Add additional salt and pepper to taste.
- Meanwhile, in a cast iron skillet over medium-high heat, add the diced bacon and cook until crispy. Then remove the bacon, and keep about a tablespoon of bacon fat in the skillet. Place back on the stove, and add half of the shrimp. Flip after a minute or two, or when the shrimp turns pink. Cook until done, and remove immediately. Repeat with remaining shrimp.
- When the broth is absorbed and the rice is soft, remove from heat and add parmesan cheese. Stir to combine.
- To serve, spoon the risotto into serving bowls. Add cooked shrimp and bacon, and top with additional parmesan cheese.
Notes
- Arborio Rice is a variety of short-grained rice. It retains more of it’s natural starch content due to less milling (than ordinary long-grained rice). The slow cooking process (and the technique below) releases this starch, giving risotto it’s creamy consistency.
Nutrition
Calories: 730kcal | Carbohydrates: 68g | Protein: 43g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 328mg | Sodium: 1453mg | Potassium: 503mg | Fiber: 3g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 7mg | Calcium: 412mg | Iron: 7mg
