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1
Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
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2
Meanwhile, heat a wide saucepan or deep skillet over medium heat.
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3
Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes.
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4
Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil.
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5
When its ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
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6
Pour in the wine and stir.
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7
Season with salt and white pepper and bring to a simmer.
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8
Nows the time to start monitoring the heat.
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9
You want the liquid at a steady simmer, moving but not bubbling away like a lunatic.
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10
Stir often, scraping the bottom of the pan.
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11
When most of the wine has been absorbed when you scrape across the center of the pan, youll leave a moat ladle in 1 cup of the shrimp stock.
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12
Keep at a simmer, stirring away until the rice drinks up most of this liquid.
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13
Continue the process, adding stock by the cupful, until youve added 3 cups of stock.
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14
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
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15
Divide the risotto among four soup plates.
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16
Spoon a ribbon of basil oil around the risotto in each bowl.
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17
Serve immediately.
