Risotto with Cantitoe Farm tomatoes and sautéed shrimp from Martha's Entertaining: A Year of Celebrations by Martha Stewart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • rglo820 on July 18, 2013

    The tomato prep is time consuming but well worth it. Don't skimp on the Parmesan as the tomato confit is VERY sweet. Heirloom tomatoes are nice if available but because they are thoroughly cooked in the recipe, ripe regular tomatoes would be fine. She suggested using multiple colors of tomato but there is really no reason to as they all blend together in the end. Used basil and thyme as herbs. Extraordinarily good overall; would make again (but probably not on a weeknight).

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