by Lizthechef
View
my 73 recipes »
Photo by Lizthechef
Lizthechef's Notes:
Expand2 tablespoons extra-virgin olive oil Ask a question about this ingredient
1 pound shrimp, peeled and deveined Ask a question about this ingredient
1/3 cup cognac Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
1 yellow onion, large dice Ask a question about this ingredient
2 stalks celery, large dice Ask a question about this ingredient
2 garlic cloves, small dice Ask a question about this ingredient
2 cups Arborio rice Ask a question about this ingredient
6 cups homemade chicken stock Ask a question about this ingredient
1 cup great-tasting dry, white wine Ask a question about this ingredient
kosher salt and ground pepper to taste Ask a question about this ingredient
1 cup mixed colored cherry tomatoes, halved Ask a question about this ingredient
1 bunch watercress, stems removed and roughly chopped. Ask a question about this ingredient
4 tablespoons grated Parmesan Ask a question about this ingredient
Heat stock and reduce to simmer.
Ask a question about this stepHeat 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.
Ask a question about this stepMelt butter in same pot. Add onion and celery and cook for 5 minutes. Add garlic and cook for an additional minute.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd first cup (2 ladles) of stock and stir until almost absorbed - repeat 2 more times.
Ask a question about this stepStir 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.
Ask a question about this stepAdd grated Parmesan and serve.
Ask a question about this stepGuys, 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.
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.
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.
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!
ps I have no idea if she did, indeed, receive an editors pick for this - I hope so - she and I have never corresponded.
Love the addition of cognac and the crunch of the watercress!
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.
wow...thanks. I hadn't even considered what a logical pick it was to use Jennifer's stock, which is so right on.
Dan is the founder of Kitchen Options
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.