Shrimp and Bacon Risotto

Instructions

1. Heat a saucepan on medium heat.
2. Chop bacon slices and add to the pan, frying until crispy.
3. Remove with a slotted spoon and drain on a paper towel, leaving bacon drippings in the pan.
4. Measure one cup of rice and add to the pan, along with minced garlic.
5. Stir to toast rice, about 2-3 minutes.
6. Pour in one cup of white wine and turn heat down to a simmer, and allow rice to soak it up.
7. Add chicken stock one cup at a time, allowing rice to absorb it.
8. The easy way for me to do risotto is to pour enough liquid in so it is about 1/4 inch above the rice, let it absorb, then taste it for doneness.
9. If it is not soft, add another 1/2 to 1 cup.
10. Stir in shrimp (I used pre-cooked shrimp since I was pressed for timeusing raw shrimp and sauteing it in a bit of olive oil, wine and garlic before adding it to the risotto would deepen the flavor even more!)
11. and fold in bacon, reserving a few pieces for garnish.
12. Stir in parsley.
13. Serve immediately.