Risotto with Shrimp and Chives

200 gms arborio rice
800 ml of simmering vegetable stock (you may need less depending on the quality of rice)
4 bunches of spring onions (chopped)
1 large clove of garlic chopped finely
half a cup of vermouth or any dry fortified wine
you may or may not need salt depending on the stock
white pepper (to taste)
2 tablespoons of regular olive oil
25 gms butter
2 tablespoons of parmesan cheese (grated)
4 large fresh shrimps
a bunch of chives chopped

First cook the shrimps : clean and de-vein (do not remove the head or tail as it provides its juices and flavours). Then sear them in a pan over medium heat for 5 mints with 1 teaspoon butter, a little sea salt and white pepper. When done squeeze in some lime or lemon juice and let them rest in a plate with the juices.

For the Risotto : Keep the stock simmering over low heat. Heat olive oil and butter in a pan over medium heat. Add the onions & garlic and fry till soft but don't brown them. Now add the rice and sauté for few minutes till it becomes translucent. Add the wine and keep stirring till the alcohol evaporates. Now start adding the stock a little at a time stirring continuously, wait till the stock evaporates before adding more stock. Continue stirring and adding stock till the rice is all dente. Take it off the heat and add the parmesan, chives and (a little more butter if desired). Serve hot with the shrimps on the top.

Can be served with any full bodied white wine.