Shrimp Risotto With Fresh Herb Butter

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 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
• crushed red pepper flakes, to taste
• 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, crushed red pepper flakes, & pepper.
• 3 sauté until almost opaque in center, about 3 minutes.
• 4 using slotted spoon, transfer shrimp to bowl.
• 5 add 1 tablespoon butter and shallots to same pan.
• 6 sauté 3 minutes.
• 7 add rice; stir 1 minute.
• 8 add wine.
• 9 stir until wine is absorbed, about 2 minutes.
• 10 add clam juice and bring to boil.
• 11 reduce heat.
• 12 simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
• 13 meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil , and tarragon in small bowl.
• 14 season herb butter to taste with salt and pepper.
• 15 mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
• 16 simmer 2 minutes.
• 17 season with salt, pepper and crushed red pepper flakes, to taste
• 18 spoon risotto into shallow bowls.
• 19 swirl some herb butter into top of each.
• 20 serve, passing cheese separately.