SHRIMP RISOTTO WITH FRESH HERB BUTTER

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Shrimp Risotto with Fresh Herb Butter image

Provided by Cynthia Thomas

Categories     Cheese     Dairy     Fish     Herb     Onion     Rice     Sauté     Basil     Shrimp     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper.
  • 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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