Pan-Seared Shrimp and Arugula Risotto

Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Add shrimp to pan; cook 1 minute.

Remove pan from heat; set aside.

Heat remaining 1 tablespoon oil in a large saucepan over medium heat.

Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently.

Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly.

Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.

Remove from heat; stir in arugula and basil.