Risotto Con Gamberi

• 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.

extravirgin olive oil, shrimp, cognac, unsalted butter, yellow onion, stalks celery, garlic, arborio rice, chicken, white wine, kosher salt, mixed colored cherry tomatoes, parmesan

Taken from food52.com/recipes/3701-risotto-con-gamberi (may not work)