Shrimp and Corn Risotto with Bacon is an American twist on traditional risotto and the perfect summer comfort food!
There’s still some summer left to make this summery American-style Shrimp and Corn Risotto with Bacon!
Risotto, a traditional Italian rice dish, has a reputation for being difficult and time-consuming. While it’s true risotto waits for no one, the technique is simple. Once you do it, I hope you’ll find it as fun and relaxing as I do.
First, how cute are my little mini bacon strips! Love, love, love these as my new bacon garnish for numerous recipes! So much more interesting than just crumbling bacon over the top and they’re crazy simple.
- Cut each slice of bacon in half lengthwise, then cut in half through the middle. That’s it!
- Cook in a pan or skillet as you would full-sized strips of bacon. Because they’re smaller, they do cook pretty quickly, so keep an eye on them.
- Save half of the strips to garnish the risotto and crumble the rest to add to the finished dish.
How to make Shrimp and Corn Risotto with Bacon:
- Start with Arborio or Carnaroli rice. Both are short-grain, absorb a fair amount of liquid and turn creamy when cooked.
- After softening the onion, shallot or other aromatics in plenty of fat, add the rice and cook until slightly translucent. It’s at this point you may want to just relax and perhaps turn on a cooking show on a nearby television because you’ll be at the stove for a while stirring the risotto.
- If using white wine, it should be warmed–or at the very least room temperature–not cold directly from the refrigerator.
- The stock should also be heated. Adding cold liquid to the rice will have an adverse effect on the texture and cause it to cook unevenly.
- After the wine has evaporated, add the broth in increments, stirring slowly and constantly after each addition until it is absorbed.
- Like pasta, the risotto should be cooked to an al dente stage, which means “to the tooth” in Italian. When properly cooked the rice should still have a little firmness to it, but be neither soft nor crunchy.
- The required amount/ratio of broth to rice is generally 4:1, or four cups of broth to one cup of rice. However, you may not need as much or you may need more which is why it’s important to get to know what the rice should feel like when cooked.
I used Asiago cheese for this Shrimp and Corn Risotto with Bacon, but Parmesan or Romano will also work. And don’t forget… Always use wild-caught American shrimp!
Like my Spring Vegetable Risotto Recipe, risotto can be used as the base for almost any combination of meat, seafood, poultry or vegetables to create a satisfying and comforting main dish any time of year! Shrimp and Corn Risotto with Bacon will become your new favorite!
For more great shrimp dishes, be sure to try my:
- Spicy Shrimp and Grits Casserole with Gouda Cheese
- The Best Shrimp Creole
- Pumpkin, Chipotle and White Cheddar Grits with Bacon-Wrapped Shrimp
- Shrimp in Avocado Butter
- Grilled Citrus Chili Shrimp with Mango – Pineapple Salsa
- Cauliflower Grits with Gouda Cheese and Blackened Shrimp
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan – Peppercorn Grits
- Shrimp Pad Thai with Zucchini Noodles
- Mexican Shrimp Cocktail
- Shrimp Scampi with Shallots and Artichokes
- Shrimp and Corn Tortilla Soup
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Shrimp and Corn Risotto with Bacon
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- 3 cups chicken broth - or as needed
- 4 slices bacon - halved widthwise then lengthwise into 4 mini slices each (16 pieces)
- 12 jumbo shrimp - 16-20 count, peeled, deveined and tails removed
- salt and freshly ground black pepper - to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 medium onion - finely chopped
- 1/2 medium red bell pepper - finely chopped
- 4 cloves garlic - minced
- 2/3 cup Arborio rice
- 1/4 cup dry white wine
- 3/4 cup corn kernels - if fresh, blanched or thawed if frozen
- 1/4 cup heavy cream
- Cayenne pepper - to taste
- 1/4 cup freshly grated Asiago cheese - plus more for serving
- 2 tablespoons chopped parsley
- Place broth in a saucepan and bring to a simmer. Reduce heat to low and keep warm.
- Cook bacon strips in a sauté, frying or other shallow pan over medium heat until crisp.
- Transfer to a paper towel-lined plate, reserving bacon drippings. Crumble half of the strips into small pieces. Reserve remaining strips for garnish.
- Season shrimp with salt and black pepper. Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and firm. Transfer to the plate with the bacon. Wipe out the pan.
- Heat butter and olive oil over medium-high heat. Add the onion and reduce heat to medium-low. Cook the onion 4-5 minutes or until softened, being careful not to brown the onion.
- Add the red bell pepper and cook 2-3 more minutes.
- Stir in the garlic and rice and cook 1-2 minutes, stirring slowly but constantly, until the rice is slightly translucent, being careful not to brown it.
- Add the wine and cook, stirring until evaporated.
- Add the chicken broth in stages, about a full soup ladle at a time and continuing to stir until the rice is creamy and has reached the al dente stage, about 18 to 20 minutes. (You may not need all the broth.)
- Stir in the crumbled bacon, shrimp, corn kernels, heavy cream, cayenne pepper, cheese and parsley. Heat through.
- Adjust seasoning with salt and black pepper to taste. Garnish with bacon strips. Serve immediately with more grated cheese if desired.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.