Shrimp Risotto With Fresh Herb Butter

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 tablespoons butter, room temperature, divided
• 1 lb uncooked large shrimp, peeled, deveined
• 4 large shallots, chopped
• 1 cup arborio rice or 1 cup medium-grain rice
• 3/4 cup riesling wine or 3/4 cup other wine
• 2 1/2 cups clam juice
• 2 tablespoons chopped fresh basil, divided
• 2 teaspoons chopped fresh tarragon
• freshly grated parmesan cheese

Recipe

• 1 melt 3 tablespoons butter in large saucepan over medium-high heat.
• 2 add shrimp; sprinkle with salt and pepper. sauté until almost opaque in center, about 3 minutes.
• 3 using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.
• 4 sauté 3 minutes.
• 5 add rice; stir 1 minute, add wine.
• 6 stir until wine is absorbed, about 2 minutes.
• 7 add clam juice and bring to boil, reduce heat.
• 8 simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
• 9 meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.
• 10 season herb butter to taste with salt and pepper.
• 11 mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
• 12 simmer 2 minutes.
• 13 season with salt and pepper and spoon risotto into shallow bowls.
• 14 swirl some herb butter into top of each. serve, passing cheese separately.