Wancheese Fisherman's Risotto Recipe | Food Network

Ingredients

• 1/2 tablespoon olive oil
• 2 ounces chopped bacon
• 8 medium peeled and deveined shrimp
• 6 medium sea scallops
• 14 ounces precooked al dente risotto
• 6 fluid ounces chicken stock
• 2 ounces jumbo lump crabmeat or back fin
• 1 cup diced Roma tomatoes
• 1/2 cup corn
• 2 ounces baby spinach
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 ounces grated Parmesan
• 2 tablespoons butter