Shrimp Risotto With Fresh Tomatoes And Basil

• Risotto
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cups seafood stock
• 1/3 cup onions, chopped
• 1.5 cups Arborio rice
• 1 cup dry white wine
• 4 medium tomatoes, chopped
• salt and pepper, to taste
• Final Touches
• 2 tablespoons butter
• 1/2 cup Parmigiano cheese
• 10 basil leaves, cut into thin strips
• 1.5 pounds frozen medium shrimp, peeled

1. In a large, heavy pot, heat oil and butter and saute onion until pale gold.
2. Heat broth to a simmer in another pot.
3. Add rice to onion. Stir to coat with oil. Toast for about 1 minute.
4. Pour in wine and let the rice absorb.
5. Add tomatoes with a little salt and pepper.
6. Add a ladle of broth, about 1/3cup and stir until rice has absorbed it. Continue to do this until rice is tender.
7. Remove from heat and stir in remaining butter, cheese, basil, and shrimp.
8. Cover pot and let rest for a couple of minutes.
9. Enjoy!

olive oil, butter, seafood stock, onions, arborio rice, white wine, tomatoes, salt, touches, butter, parmigiano cheese, basil, shrimp

Taken from food52.com/recipes/11474-shrimp-risotto-with-fresh-tomatoes-and-basil (may not work)