Shrimp Risotto With Fresh Herb Butter
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 large
Shallot (chopped)1 cup
Arborio Rice3 cup
Riesling2.5 cups
Clam Juice2 tbsps
Basil (chopped fresh, divided)2 tsps
Tarragon (chopped fresh)Directions:
1
Melt 3 tablespoons butter in large saucepan over medium-high heat
2
Add shrimp; sprinkle with salt and 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 and pepper
18
Spoon risotto into shallow bowls
19
Swirl some herb butter into top of each
20
Serve, passing cheese separately
21
Melt 3 tablespoons butter in large saucepan over medium-high heat
22
Add shrimp; sprinkle with salt and pepper
23
Sauté until almost opaque in center, about 3 minutes
24
Using slotted spoon, transfer shrimp to bowl
25
Add 1 tablespoon butter and shallots to same pan
26
Sauté 3 minutes
27
Add rice; stir 1 minute
28
Add wine
29
Stir until wine is absorbed, about 2 minutes
30
Add clam juice and bring to boil
31
Reduce heat
32
Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes
33
Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl
34
Season herb butter to taste with salt and pepper
35
Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto
36
Simmer 2 minutes
37
Season with salt and pepper
38
Spoon risotto into shallow bowls
39
Swirl some herb butter into top of each
40
Serve, passing cheese separately