Shrimp Risotto

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2 tablespoons olive oil

2 pounds jumbo shrimp 

Salt and pepper

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