Shrimp Risotto

3 slices of smoky bacon chopped

400 g. peeled & deveined shrimp

1/4 cup diced onion

2 cloves garlic chopped

1 tablespoon olive oil

1 cup Arborio rice

4 cups chicken stock heated

1/4 cup sour cream

1 tablespoon sage julienned

Salt and Pepper

1. Add the bacon to a large pot or skillet on medium heat and cook until crispy, rendering out the fat.  

2. Remove the bacon to a bowl and add the shrimp to the bacon grease and sauté until pink, salt and pepper to taste.  

3. Remove the shrimp and add it to the bowl with the bacon.  put the pan back on the heat and add the olive oil and onion, cook until the onion is soft, about 3-4 minutes, add the garlic in the last 30 seconds.  

4. Pour rice into pan and toast for a minute or so in the pan before adding the first cup of hot stock.  Keep the mixture moving through the cooking process to get creamy risotto.  As the stock in absorbed, add more hot stock a little at a time until it is all absorbed into the rice.  

5. Stir in the sour cream, then return the bacon and shrimp back to the pan and fold in.  Sprinkle in sage and heat through.