Thanks to Donna P. for giving us this “yummylicious” recipe!

Ingredients:

• 6 Tbsp butter (softened), divided
• 1 lb large shrimp, peeled, deveined, and cut in half
• 4 large shallots, chopped
• 1 cup Arborio rice
• ¾ cup white wine (or dry vermouth)
• 2 ½ cups clam juice
• 2 Tbsp chopped fresh basil, divided
• 2 tsp chopped fresh tarragon
• Freshly grated Parmesan cheese

Directions:

1. Melt 3 tablespoons of butter in a large saucepan over medium-high heat. Add shrimp and sprinkle with salt and pepper. Saute until almost opaque in the center (1-2 minutes), but be careful not to overcook. Transfer shrimp to a bowl.
2. Add 1 tablespoon of butter and the shallots to the same saucepan and saute for about 3 minutes, or until the shallots have softened a bit.
3. Add the rice and stir for 1 minute. Add the wine and cook, stirring, until the wine is absorbed, about 2 minutes.
4. Add the clam juice and bring to a boil. Reduce heat and simmer, stirring often, until the rice is tender and the risotto is creamy (about 18 minutes). Do not cover the pan!
5. While the rice is simmering, blend the remaining 2 tablespoons butter with the tarragon and half the basil in a small bowl. Season to taste with salt and pepper.
6. When the rice is done, mix in the shrimp, any accumulated juices, and remaining basil. Simmer for 2 minutes and season to taste with salt and pepper. Spoon the risotto into shallow bowls and swirl a dollop of the herb butter on top.
7. Serve, passing parmesan cheese separately.

Alternatives:

Try scallops instead of shrimp. Add in rosemary, thyme, sage, or other fresh herbs to the butter.