Pour in about a cup of chicken broth/stock into a medium saucepan and put it on a low simmer.
Making this dish is all about heat control and timing. Make sure not to overcook your shrimp or else their texture will become rubbery. For a good risotto, make sure to cook it ‘al dente’ or else it will become mushy. Beurre blance is a silky sauce with nice acidity but it is extremely delicate and you must have excellent heat control when making it. Serve it immediately or else your sauce will break.