Imagine a dish that transports you to the Italian coastline with every luxurious, creamy bite - a magical fusion of sweet corn, succulent shrimp, and crispy bacon nestled in a bed of perfectly cooked Arborio rice. This Shrimp and Corn Risotto isn't just a meal; it's a culinary journey that transforms simple ingredients into an extraordinary dining experience that will have your taste buds dancing and your dinner guests begging for the recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup corn kernels
- 8 oz shrimp, peeled and deveined
- 4 strips bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by gathering all your ingredients: Arborio rice, chicken broth, corn kernels, shrimp, bacon, onion, garlic, Parmesan cheese, salt, pepper, and olive oil.
- In a medium saucepan, heat the chicken broth over low heat. Keep it warm on the stove while you prepare the risotto.
- In a large skillet or saucepan, add the chopped bacon and cook over medium heat until it becomes crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.
- In the same skillet with the bacon fat, add 2 tablespoons of olive oil if needed, then add the diced onion. Sauté the onion for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the onions and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes. This will enhance the flavor and texture of the risotto.
- Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- When the rice is almost done, stir in the corn kernels and the shrimp. Cook for an additional 5 minutes, or until the shrimp turn pink and opaque.
- Once the shrimp are cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and the crispy bacon. Season with salt and pepper to taste.
- Let the risotto sit for a minute before serving. This will help it thicken slightly. Serve warm, garnished with extra Parmesan cheese if desired.
Tips
- Use authentic Arborio rice for the creamiest texture - its high starch content is key to achieving that signature risotto consistency.
- Keep your chicken broth warm throughout cooking. Cold liquid can shock the rice and disrupt the cooking process.
- Patience is crucial! Add broth gradually and stir frequently to develop the risotto's creamy texture and prevent sticking.
- Cook shrimp just until they turn pink to avoid becoming rubbery - they'll continue cooking slightly from residual heat.
- The final "mantecatura" (adding cheese and butter off heat) is essential for achieving that silky, luxurious finish.
- Let the risotto rest for a minute after cooking to allow it to slightly thicken and settle into its perfect consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 180mg
