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
extra-virgin olive oil
shrimp, peeled and deveined
yellow onion, large dice
stalks celery, large dice
garlic cloves, small dice
homemade chicken stock
great-tasting dry, white wine
kosher salt and ground pepper to taste
mixed colored cherry tomatoes, halved
watercress, stems removed and roughly chopped.
In This Recipe
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.