Shrimp Risotto With Fresh Herb Butter

1. 1

   Melt 3 tablespoons butter in large saucepan over medium-high heat.

2. 2

   Add shrimp; sprinkle with salt and pepper. Saute until almost opaque in center, about 3 minutes.

3. 3

   Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.

4. 4

   Saute 3 minutes.

5. 5

   Add rice; stir 1 minute, add wine.

6. 6

   Stir until wine is absorbed, about 2 minutes.

7. 7

   Add clam juice (OR chicken stock) and bring to boil, reduce heat.

8. 8

   Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.

9. 9

   Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.

10. 10

    Season herb butter to taste with salt and pepper.

11. 11

    Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.

12. 12

    Simmer 2 minutes.

13. 13

    Season with salt and pepper and spoon risotto into shallow bowls.

14. 14

    Swirl some herb butter into top of each. Serve, passing cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.