SHRIMP RISOTTO WITH FRESH HERB BUTTER
Steps:
- MELT 3 TBLS BUTTER IN LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT. ADD SHRIMP; SPRINKLE WITH SALT AND PEPPER. SAUTE UNTIL ALMOST OPAQUE IN CENTER, ABOUT 3 MINUTES USING SLOTTED SPOON, TRANSFER SHRIMP TO BOWL. ADD 1 TBLS BUTTER AND SHALLOTS TO SAME PAN. SAUTE 3 MINUTES. ADD RICE; STIR 1 MINUTES. 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 TBLS BUTTER, 1 TBLS BASIL, AND TARRAGON IN SMALL BOWL. SEASON HERB BUTTER TO TASTE WITH SALT AND PEPPER. MIX SHRIMP, ANY ACCUMULATED JUICES, AND 1 TBLS BASIL INTO RISOTTO. SIMMER 2 MINUTES. SEASON WITH SALT AND PEPPER. SPOOON RISOTTO ONTO SHALLOW BOWLS. SWIRL SOME HERB BUTTER INTO TOP OF EACH. SERVE, PASSING CHEESE SEPARATELY
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