Shrimp Risotto With Fresh Herb Butter - cooking recipe

Ingredients

6 tablespoons butter, room temperature, divided
1 lb uncooked large shrimp, peeled, deveined
4 large shallots, chopped
1 cup arborio rice or 1 cup medium-grain white rice
3/4 cup riesling wine or 3/4 cup other white wine
2 1/2 cups clam juice or 2 1/2 cups chicken stock
2 tablespoons chopped fresh basil, divided
2 teaspoons chopped fresh tarragon
freshly grated parmesan cheese

Preparation

Melt 3 tablespoons 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 and add 1 tablespoon butter and shallots to same pan.
Saute 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.