Shrimp Risotto With Fresh Herb Butter
photo by Lori Mama
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 88.74 ml butter, room temperature, divided
- 453.59 g uncooked large shrimp, peeled, deveined
- 4 large shallots, chopped
- 236.59 ml arborio rice or 236.59 ml medium-grain white rice
- 177.44 ml riesling wine or 177.44 ml other white wine
- 591.47 ml clam juice or 591.47 ml chicken stock
- 29.58 ml chopped fresh basil, divided
- 9.85 ml chopped fresh tarragon
- freshly grated parmesan cheese
directions
- 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 and 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 (OR chicken stock) 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 and spoon risotto into shallow bowls.
- Swirl some herb butter into top of each. Serve, passing cheese separately.
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