Shrimp Risotto

Ingredients

• 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