Risotto Genovese

Heat sauce pan of salted water over high heat to boiling. Add shrimp; remove from heat. Allow shrimp to stand in liquid until bright pink and just opaque in the center, about 4 minutes. Drain thoroughly; reserve.

Combine basil, olive oil, and garlic in blender. Purée, scraping down sides of jar as necessary, until smooth; reserve.

Heat 3 cups chicken stock and clean saucepan to simmering; adjust heat to maintain simmer.

Melt butter in heavy medium saucepan over medium heat until foamy. Add scallions; sauté until wilted, about 2 minutes. Add rice; sprinkle with salt and pepper. Sauté rice, tossing to coat with butter, until milky white, about 2 minutes. Add enough simmering stock to saucepan to just cover Rice. Reduce heat to low; simmer, stirring constantly, until rice absorbs liquid and begins to clean sides of saucepan, about 4 minutes. Repeat, adding enough stock each time (5 or 6 additions) to just cover rice. Continue to stir the rice does not stick to bottom and sides of pan and liquid is evenly distributed as rice cooks; adjust heat as necessary so rice does not cooked too quickly. You may use slightly more or less stock. When rice is almost tender, after 20 to 25 minutes, stir in cream. Continue to cook, stirring, until cream is absorbed, about 5 minutes. Rice should be firm but tender and bound together by a creamy sauce, neither dry and clumpy nor loose and runny.

Remove risotto from heat. Gently stir in basil mixture and shrimp. Pour into warmed serving bowl. Sprinkle with Parmesan cheese and serve immediately.