Preparation

• In a 4-quart saucepan, combine the shrimp stock with 3 cups of water, and bring to a simmer.
• Meanwhile, heat the oil in a 5- to 6-quart pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly crisp, 3 to 4 minutes. Add the rice and stir until slightly translucent at the edges, 2 to 3 minutes. Add the wine and cook until almost evaporated, about 1 minute. Add the tomatoes, garlic, and mustard, and cook until most of the liquid is absorbed, about 3 minutes.
• Ladle about 1/2 cup of stock into the pot and cook, stirring, until most of the stock is absorbed. Continue to add stock in 1/2-cup increments until the rice is al dente (a bit firm to the bite but without a hard interior), about 25 minutes.
• Add the shrimp and cook, adding up to another 1/2 cup stock if needed, until pink, 3 to 6 minutes. Remove from the heat, and stir in the Parmigiano, tarragon, 3/4 tsp. salt, and 1/4 tsp. pepper, adding a little more stock to loosen, if necessary. Season to taste with salt and pepper and serve immediately with hot sauce on the side, if using.