Shrimp Risotto With Fresh Herb Butter

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Total Time
1hr
Prep
20 mins
Cook
40 mins

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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Ingredients

Nutrition

Directions

  1. Melt 3 tablespoons butter in large saucepan over medium-high heat.
  2. Add shrimp; sprinkle with salt, crushed red pepper flakes, & pepper.
  3. Sauté until almost opaque in center, about 3 minutes.
  4. Using slotted spoon, transfer shrimp to bowl.
  5. Add 1 tablespoon butter and shallots to same pan.
  6. Sauté 3 minutes.
  7. Add rice; stir 1 minute.
  8. Add wine.
  9. Stir until wine is absorbed, about 2 minutes.
  10. Add clam juice and bring to boil.
  11. Reduce heat.
  12. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
  13. Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil , and tarragon in small bowl.
  14. Season herb butter to taste with salt and pepper.
  15. Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
  16. Simmer 2 minutes.
  17. Season with salt, pepper and crushed red pepper flakes, to taste
  18. Spoon risotto into shallow bowls.
  19. Swirl some herb butter into top of each.
  20. Serve, passing cheese separately.
Most Helpful

4 5

Excellent recipe! One thing - I didn't find the mixture particularly creamy (see step 12) despite using perhaps 1/2 tsp more butter than the recipe prescribed. Most risottos I have had were creamier than this one. Nonetheless, the taste did not suffer! Finally, I substituted fish stock for clam juice.