Shrimp Risotto With Fresh Herb Butter

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This dish is delightful! We enjoyed it immensely! found in bon appetit, april 2007. I don't personally like basil so i subbed parsley intead. We enjoyed the dish in spite of that!!

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Steps

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

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Add shrimp.

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Sprinkle with salt , crushed red pepper flakes , & pepper.

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Saut until almost opaque in center , about 3 minutes.

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Using slotted spoon , transfer shrimp to bowl.

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Add 1 tablespoon butter and shallots to same pan.

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Saut 3 minutes.

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Add rice.

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Stir 1 minute.

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Add wine.

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Stir until wine is absorbed , about 2 minutes.

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Add clam juice and bring to boil.

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Reduce heat.

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

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

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Season herb butter to taste with salt and pepper.

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

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Simmer 2 minutes.

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Season with salt , pepper and crushed red pepper flakes , to taste.

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Spoon risotto into shallow bowls.

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Swirl some herb butter into top of each.

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Serve , passing cheese separately.

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Ingredients

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butter, large shrimp, shallots, arborio rice, riesling wine, clam juice, crushed red pepper flakes, fresh basil, fresh tarragon, parmesan cheese