Shrimp Risotto

• 2 tablespoons olive oil
• 2 pounds jumbo shrimp
• Salt and pepper
• 1 shallot, chopped fine
• 2 cloves garlic, chopped fine
• 5 plum tomatoes, seeded and diced
• 1 cup dry white wine
• 2 tablespoons cold butter
• 1/2 pound baby carrots, blanched
• 1/2 pound haricots verts, blanched
• 3 tablespoons olive oil
• 1 onion, diced
• 1 pound Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, should be simmering
• 4 tomatoes, seeded and diced
• 1/2 cup basil leaves, cleaned and julienned
• 1/2 cup Parmesan cheese, grated
• 4 tablespoons cold butter
• Salt and pepper

1. Heat stockpot over medium high heat.
2. Add olive oil, onion and saute for 4 to 5 minutes.
3. Add rice and cook for 3 minutes.
4. Add wine and cook for 5 minutes.
5. Add stock 1 cup at a time, stirring constantly.
6. Cook for 20 minutes or until just cooked.
7. Add remaining ingredients, set aside and keep warm.
8. Heat saute pan over medium high heat.
9. Add 2 tablespoons olive oil.
10. Season shrimp with salt and pepper and add to the pan.
11. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes.
12. Add butter 1 piece at a time, and season with salt and pepper.
13. Saute carrots and green beans in butter.
14. Divide rice among 4 plates.
15. Top with shrimp and pour sauce over and enjoy.

olive oil, jumbo shrimp, salt, shallot, garlic, tomatoes, white wine, cold butter, carrots, haricots verts, olive oil, onion, rice, white wine, chicken stock, tomatoes, basil, parmesan cheese, cold butter, salt

Taken from www.foodnetwork.com/recipes/shrimp-risotto-recipe.html (may not work)