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Shrimp and Corn Risotto Risotto
Ingredients
  • 3 cups chicken broth - or as needed
  • 4 slices bacon - halved widthwise then lengthwise into 4 mini slices each (16 pieces)
  • 12 jumbo shrimp - 16 to 20 count, peeled, deveined and tails removed
  • salt and freshly ground black pepper - to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ medium onion - finely chopped
  • ½ medium red bell pepper - finely chopped
  • 4 cloves garlic - minced
  • ⅔ cup Arborio rice
  • ¼ cup dry white wine
  • ¾ cup corn kernels - if fresh, blanched or thawed if frozen
  • ¼ cup heavy cream
  • Cayenne pepper - to taste
  • ¼ cup freshly grated Asiago cheese - plus more for serving
  • 2 tablespoons chopped parsley
Steps
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