Serves a Crowd

Risotto conĀ Gamberi

March 16, 2010
2 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. Heat stock and reduce to simmer.
  2. 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.
  3. Melt butter in same pot. Add onion and celery and cook for 5 minutes. Add garlic and cook for an additional minute.
  4. 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.
  5. Add first cup (2 ladles) of stock and stir until almost absorbed - repeat 2 more times.
  6. 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.
  7. Add grated Parmesan and serve.

See what other Food52ers are saying.

  • Lizthechef
  • mrslarkin
  • Jennifer Perillo
    Jennifer Perillo
  • MrsWheelbarrow
  • thirschfeld

10 Reviews

Lizthechef March 18, 2010
Thank you for helping me raise my photo skills to the K class where I volunteer, mrslarkin and mrswheelbarrow, who never give up on my novice status.
Lizthechef March 17, 2010
Guys, I am going to cook this again early Fri evening, before the EDT deadline. I have a 3 hour "jump" here in San Diego. Might be a few kinks here. Lord, it's 75 degrees and I'm doing another batch of Jennifer P's 60 minute stock...I only tried this risotto once, not an appropriate testing. I will sleep better Friday night.
Lizthechef March 17, 2010
BTW, having posted maybe half a dozen photos, how do I substitute "mine" for the auto substitution? I need a photo here for a colorful dish...Please remember I have the computer skills of an approaching 5 or 6 year old.
mrslarkin March 18, 2010
Liz, look up at the "auto" picture of the rice/grains/pasta. Right underneath it, you'll see "Add photo/video." Click there and proceed to upload your own picture.
mrslarkin March 17, 2010
This sounds very tasty!! Thanks for the recipe, Liz!
Jennifer P. March 17, 2010
Shrimp risotto is one of my favorites, and homemade stock makes all the difference in this dish. So glad you tested my recipe and liked it too. Good luck in this week's contest!
Lizthechef March 16, 2010
ps I have no idea if she did, indeed, receive an editors pick for this - I hope so - she and I have never corresponded.
MrsWheelbarrow March 16, 2010
Love the addition of cognac and the crunch of the watercress!
thirschfeld March 16, 2010
You are on fire girl. Another great recipe. I like that you used the editors pick stock. I was just thinking, they need to have recipes paired with recipes from the site. Meaning, recipe "your best steak", and then you had to pair it with a side and a dessert from the site. They could even reverse it, dessert, entree, salad.
Lizthechef March 16, 2010
wow...thanks. I hadn't even considered what a logical pick it was to use Jennifer's stock, which is so right on.