Shrimp and Tomato Risotto

Ingredients

• 2 vegetable stock concentrates
• 16 oz ripe tomatoes
• 1 oz fresh basil
• 2 yellow onions, finely chopped
• 2 celery stalks, finely chopped
• 16 oz shrimp, roughly chopped
• 2 lemons
• 1½ cups Arborio risotto rice
• 2 fresh red chilis
• 4 oz spring lettuce mix
• Olive oil
• Extra-virgin olive oil
• Salt and black pepper
• 6 tablespoons dry white wine, optional

Instructions

1. Boil 6 cups water in a medium saucepan and dissolve the stock concentrate in it. Keep the stock warm over low heat.
2. Make shallow cuts in the tomato skins. Dip the tomatoes in the hot stock for 30 seconds, then cool under running water. Remove their skins and seeds and roughly chop the flesh. Strip the basil leaves from their stems and put the stems in the stock.
3. In another pan over medium heat, soften the onions and celery in 2 tablespoons olive oil and a splash of water for about 10 minutes, without browning. Make the salad dressing separately: squeeze half the lemons and whisk the juice with twice its volume of extra-virgin olive oil, plus salt and pepper.
4. Add the rice to the softened vegetables. Stir for 1 minute, until it looks translucent. If using wine, pour it in and stir until absorbed.
5. Raise the heat and add the chopped tomatoes. Add hot stock a ladle at a time, keeping the basil stems out. Stir throughout and let each addition absorb before adding the next. Once about two-thirds of the stock is used, add the chopped shrimp.
6. Continue adding stock and stirring until the rice is just tender, the shrimp is cooked, and the risotto remains loose and creamy. Use hot water if the stock runs out.
7. Take the pan off the heat. Add salt, pepper, and lemon juice to taste, then cover and leave for 2 minutes.
8. Halve the chili, remove its seeds, and chop finely. Toss the lettuce with the prepared dressing. Tear the basil leaves into the risotto. Serve with the salad and scatter the chili over the risotto.