Shrimp risotto with bacon and tarragon from Fine Cooking Magazine, Apr/May 2015 (page 93)

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Notes about this recipe

  • apattin on May 09, 2020

    I overbrowned the bacon, so it was crunchy. Removed half of the bacon fat before adding the rice. Used my own shrimp broth and 7 oz chopped fresh tomatoes because I prefer them to the canned diced ones. EXCELLENT

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