I didn’t always like risotto. In fact in my younger years I hated it because I was used to rice. Having been born in Colombia my mum cooked several Colombian dishes, especially rice, and I liked the way rice wasn’t thick, but rather dry and fluffy, not clumping together. And I happen to really like the flavour of rice and its texture for the reasons opposite of risotto, which is creamy and thick.
I avoided risotto for years and ironically it wasn’t until I was living in Belize and wanting a bit of variety in my diet I embraced risotto. I was at a restaurant in Placencia where we used to live, Rum Fish, who made risotto. I really liked it and decided I should start making it.
Most of you are familiar with mushroom or white wine risotto but I wasn’t a huge fan of mushrooms (which I have since grown in much appreciation for) Good white wine that was affordable was hard to come by.
So I did a bit of research and discovered a recipe for bacon risotto. I have no idea where I found it but I really liked it and so did my younger son who also isn’t fond of mushrooms….yet.
I do vary the recipe every now and then and combine it with other proteins. But I think this is my favourite combination.
I really like garlic shrimp but in small doses and I don’t want it to conflict with the risotto but rather compliment it. So I cook only 5 or 6 pieces of shrimp per person.