- 16 large shrimp,peeled and deveined
- 2 lemons, juiced, several slices of peel reserved
- 3 sprigs fresh thyme
- 6 tablespoons olive oil, divided
- 1/2 teaspoon crushed red pepper flakes
- smoked salmon, chopped
- 2 cloves garlic, finely chopped
- 1 cup chopped flat-leaf parsley leaves
- 1 cup dry white wine
- 1 small onion, finely chopped, about 1 cup
- 1 1/2 cups chopped plum tomato, about 3 medium
- 2 cups fish stock
- 1/2 cup half and half, warmed
- 1 1/2 cups sliced mushrooms
- 1 cup long grain arborio superfino
- Dash or more of tabasco, more at table
- 4 scallions, sliced with some green tops
- Place shrimp in a bowl with lemon juice, a few strips of lemon peel, thyme, 3 tablespoons of the olive oil, crushed red pepper flakes and toss to coat. Let marinate for at least 30 minutes.
- In a medium skillet, cook bacon over medium low heat to render fat; remove with a slotted spoon once bacon has cooked to golden but not crisped and drain on paper towel lined plate.
- Add remaining olive oil to bacon fat in pan; cook garlic and parsley together until very fragrant. Add tomatoes to pan and cook 2 to 3 minutes over medium heat. Add shrimp (with its marinade) and cook one minute per side. Add wine, bring to a simmer, removing shrimp after 1 minute. Set aside in a covered bowl. Add fish stock to remaining liquid and keep at a low simmer.
- In a dutch oven, heat butter and saute onion until golden over medium high heat. Add mushrooms, and cook until golden. Stir in rice and cook until translucent.
- Over a period of 20 minutes, add stock mixture 1/2 cup or so at a time, stirring until all the liquid is absorbed with each addition. When all but a half a cup or so of liquid remains to be added and the rice is al dente stir in bacon and shrimp, and a few dashes of tabasco. Finish the dish with the warm half and half and a squeeze of lemon. Put the lid on the dutch oven and let the risotto rest for 5 minutes before serving topped with scallions and more Tabasco at table if desired.