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
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Ingredients
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2 tablespoons
extra-virgin olive oil
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1 pound
shrimp, peeled and deveined
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1/3 cup
cognac
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4 tablespoons
unsalted butter
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1
yellow onion, large dice
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2
stalks celery, large dice
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2
garlic cloves, small dice
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2 cups
Arborio rice
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6 cups
homemade chicken stock
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1 cup
great-tasting dry, white wine
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kosher salt and ground pepper to taste
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1 cup
mixed colored cherry tomatoes, halved
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1 bunch
watercress, stems removed and roughly chopped.
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4 tablespoons
grated Parmesan
Directions
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Heat stock and reduce to simmer.
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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.
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Melt butter in same pot. Add onion and celery and cook for 5 minutes. Add garlic and cook for an additional minute.
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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.
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Add first cup (2 ladles) of stock and stir until almost absorbed - repeat 2 more times.
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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.
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Add grated Parmesan and serve.
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