Shrimp and Corn Risotto with Bacon

chicken broth (or as needed)

slices bacon, halved widthwise then lengthwise into 4 mini slices each (16 pieces)

jumbo shrimp (16-20 count), peeled, deveined and tails removed

salt and freshly ground black pepper,

butter

olive oil

medium onion, finely chopped

medium red bell pepper, finely chopped

garlic, minced

Arborio rice

dry white wine

corn kernels, if fresh, blanched or thawed if frozen

heavy cream

Cayenne pepper,

grated Asiago cheese, plus more for serving

chopped parsley