Risotto is a traditional Italian dish made from rice. Most typically risotto is made with Arborio rice. Risotto is exceptionally creamy and rich. Although almost every risotto dish you'll eat will have parmesan cheese in it - most of the creaminess in this dish comes from the slow style of cooking that releases all of the starches from the rice.
Arborio rice is pretty pricey, so to offset that I purchase pre-shredded parmesan instead of fresh parmesan that I grate myself. Parmesan in the blocks in kind of pricey as well - but you can't deny that it melts beautifully when freshly and finely shredded. So instead I like to measure out the required amount from the pre-shredded parmesan and then use a knife to finely mince the cheese. Creating smaller pieces of the cheese allows it to incorporate well into the rice and melt smoothly.
Risotto should be prepared 'al dente'. Which means it should still have a slight bite to it when the cooking process is complete. Have your ingredients prepared and ready to go when you start making this recipe.
4 Cups + 1/2 Cup Chicken Broth
Half Pound Shrimp, peeled and de-veined
6 Slices Bacon, chopped
1 Cup of onion, finely diced
1 Cup frozen peas, defrosted
1 Egg and 1 Egg Yolk
1 Clove Garlic, Minced
4 TBSP Butter, divided
3/4 Cup White Wine
1/2 Cup grated Parmesan Cheese
2 TBSP Chopped Parsley
Salt and Pepper
1) In a blender or food processor combine 1/2 cup chicken broth, 1 TBSP melted butter, Egg and Egg Yolk. Mix well and set aside.
2) Heat up the remaining 4 cups of chicken broth. Bring to a boil and reduce heat and keep warm.
3) In a large heavy bottomed skillet melt 2 TBSP butter. Add the bacon and cook until bacon bits become crispy. Being careful to leave behind as many drippings as possible, remove the cooked bacon to a paper towel lined plate. Set aside.
4) In the same pan add the garlic and onion. Cook until the onion becomes translucent. Add the rice and stir well, making sure each grain of rice gets coated with the butter and drippings.
5) Add the wine and cook until the wine reduces and is mostly gone.
6) Add approximately 1/2 a cup of the chicken broth to the rice. Stir constantly until the broth is almost completely absorbed into the rice. Repeat this step until the broth is gone. (This step will take approximately 20-30 minutes)
7) Add in the reserved broth and egg mixture. Stir well. Add in the peas and bacon pieces. Stir well. Add the Parmesan cheese.
8) Lightly salt and pepper the shrimp and cook in 1 TBSP butter until opaque all the way through.
9) Serve the risotto on a serving plate with the cooked shrimp placed on top. Sprinkle with the chopped parsley.