Shrimp Risotto With Fresh Herb Butter
Recipe By :Bon Appétit, April 2007
Serving Size : 4 Preparation Time :0:00
6 tablespoons room temperature butter -- 3/4 stick
1 pound peeled uncooked large shrimp -- deveined
4 large shallots -- chopped
1 cup arborio or medium-grain white rice
3/4 cup Riesling or other white wine
2 1/2 cups clam juice
2 tablespoons chopped fresh basil -- divided
2 teaspoons chopped fresh tarragon
freshly grated Parmesan cheese
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.
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 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. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
Makes 4 servings.
Recipe by Cynthia and Duane Thomas of Homewood, Illinois. Source: Bon Appétit, April 2007.
Recipe By :Bon Appétit, April 2007
Serving Size : 4 Preparation Time :0:00
6 tablespoons room temperature butter -- 3/4 stick
1 pound peeled uncooked large shrimp -- deveined
4 large shallots -- chopped
1 cup arborio or medium-grain white rice
3/4 cup Riesling or other white wine
2 1/2 cups clam juice
2 tablespoons chopped fresh basil -- divided
2 teaspoons chopped fresh tarragon
freshly grated Parmesan cheese
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.
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 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. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
Makes 4 servings.
Recipe by Cynthia and Duane Thomas of Homewood, Illinois. Source: Bon Appétit, April 2007.
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