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Author Notes: I have trouble making risotto when guests are sitting in the living room. I make this for "family" which means close friends who know where the wine is and when to light the candles. I used Jennifer Perillo's "60 minute chicken stock" here, which I was fortunate to have tested for a potential Editors Pick. It was rich and jellied. I suggest a mixed, colorful blend of cherry tomatoes. —Lizthechef
- 2 tablespoons extra-virgin olive oil
- 1 pound shrimp, peeled and deveined
- 1/3 cup cognac
- 4 tablespoons unsalted butter
- 1 yellow onion, large dice
- 2 stalks celery, large dice
- 2 garlic cloves, small dice
- 2 cups Arborio rice
- 6 cups homemade chicken stock
- 1 cup great-tasting dry, white wine
- kosher salt and ground pepper to taste
- 1 cup mixed colored cherry tomatoes, halved
- 1 bunch watercress, stems removed and roughly chopped.
- 4 tablespoons grated Parmesan
- Heat stock and reduce to simmer.
- Heat oil in large heavy-bottomed pot. Add shrimp and cook for 2 minutes, turning once with tongs. Add cognac and cook for one more minute. Turn shrimp and sauce into bowl - cover.
- Melt butter in same pot. Add onion and celery and cook for 5 minutes. Add garlic and cook for an additional minute.
- Add rice to pot and coat with oil and juices for 3 minutes. Season with salt and pepper and add wine, cooking until it is almost absorbed.
- Add first cup (2 ladles) of stock and stir until almost absorbed - repeat 2 more times.
- Stir in tomatoes, parsely and watercress. Add broth in one cup measures until used up. Rice should be tender. Stir in shrimp and cognac "juices". Adjust seasoning.
- Add grated Parmesan and serve.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Risotto (Savory)
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Put cake on a pedestal.