Shrimp Risotto with Fresh Herb Butter |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This dish is finished with a delicious (and super-easy) basil and tarragon butter. Ingredients:
6 tablespoons (3/4 stick) butter, room temperature, divided |
1 pound uncooked large shrimp, peeled, deveined |
4 large shallots, chopped |
1 cup arborio rice or medium-grain white rice |
3/4 cup riesling or other white wine |
2 1/2 cups clam juice |
2 tablespoons chopped fresh basil, divided |
2 teaspoons chopped fresh tarragon |
freshly grated parmesan cheese |
Directions:
1. Melt 3 tablespoons butter in large saucepan over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add 1 tablespoon butter and shallots to same pan. Sauté 3 minutes. Add rice; stir 1 minute. Add wine. Stir until wine is absorbed, about 2 minutes. Add clam juice and bring to boil. Reduce heat. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
2. Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper.
3. Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto. Simmer 2 minutes. Season with salt and pepper. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
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