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. ---------------------------------------------------------------------------
Nutrition
Ingredients
