Risotto with Sausage and Shrimp

Name: Risotto with Sausage and Shrimp
Yield: 8
Ingredients: 3 finely chopped Italian sausage links; 2 cups of Arborio rice; 1 cup of grated onion; 1/4 cup of butter; 1/3 cup of crispy bacon, diced; 1/4 cup of fresh cream; 1/4 cup of white wine; 1 pound of medium shrimp with shells; 1 lemon (use the juice); salt, black pepper, and Parmesan cheese to taste

1
3 finely chopped Italian sausage links
2
2 cups of Arborio rice
3
1 cup of grated onion
4
1/4 cup of butter
5
1/3 cup of crispy bacon, diced
6
1/4 cup of fresh cream
7
1/4 cup of white wine
8
1 pound of medium shrimp with shells
9
1 lemon (use the juice)
10
salt, black pepper, and Parmesan cheese to taste

Ingredients

1
3 finely chopped Italian sausage links
2
2 cups of Arborio rice
3
1 cup of grated onion
4
1/4 cup of butter
5
1/3 cup of crispy bacon, diced
6
1/4 cup of fresh cream
7
1/4 cup of white wine
8
1 pound of medium shrimp with shells
9
1 lemon (use the juice)
10
salt, black pepper, and Parmesan cheese to taste

Directions

1
Cook the shrimp in three cups of water for 4 minutes
2
Remove the shrimp from the water, peel, and clean them
3
Set aside
4
Return the shrimp shells to the pot with the remaining water and simmer for an additional 5 minutes. Reserve
5
Season the shrimp with lemon juice, salt, and pepper. Reserve
6
Cook the butter in a pan until melted, then add the onion and cook until it's translucent
7
Add the crispy bacon and fry until crispy
8
Add the Arborio rice and white wine, stirring to combine
9
Allow the liquid to evaporate
10
Reserve the shrimp-cooking water and add it to the pot
11
Taste for salt and simmer with additional water and butter if needed
12
Finish by adding the remaining Italian sausage, cream, and Parmesan cheese
13
Serve immediately.