ASPARAGUS BUTTER RISOTTO WITH SHRIMP

Steps:

• To make the asparagus butter: Place 2 Tbs. butter, the asparagus stems, and the basil in a food processor fitted with a steel blade and puree. Set aside. To make the risotto: Place a large, straight-sided, non reactive stainless steel, nonstick, or lined copper saucepan over medium-high heat and, when it is hot, add the remaining 1 Tbs. butter. Add the garlic and leek and cook until they are transparent and soft, about 7 to 10 minutes. Add the rice and stir until it is well coated. Add the wine and cook until it has been absorbed. Add 2 cups chicken broth, 1 cup at a time, stirring with each addition, until all the liquid as been absorbed, about 10 minutes. Add the asparagus tips, shrimp, and remaining 2 cups chicken broth and cook until all the liquid has been absorbed. Add the asparagus butter, Parmesan cheese, salt and pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto among 4 shallow bowls and serve immediately, garnished with rosemary sprigs.